24/05/2026
One thing I truly miss about restaurant lifeโฆ
is make something for people who became regulars over the years โค๏ธ
Today Iโm sharing one of Cycloโs simple favourites:
Steamed seabass with ginger & soy sauce ๐
There was an older couple who used to come into Cyclo quite often on Sunday evenings.
The wife was always beautifully dressed and very elegant. Sometimes she would forget little things here and there, but every single time she came in, she would order the steamed seabass โ and always ask us to remove all the bones for her.
For some reason, I still remember her very clearly.
And sometimes I wonderโฆ
on a quiet Sunday evening, if she feels like eating that dish again and sees that Cyclo is no longer open.
So I thought maybe if she ever comes across this post, perhaps her husband could make it for her at home โค๏ธ
The seabass for this dish was often bought from Potter Street Fishmongers in Bishopโs Stortford ๐
๐ Cyclo Style Steamed Seabass
(Sea bass hแบฅp xรฌ dแบงu hร nh gแปซng)
Ingredients:
โข 1 whole seabass
โข Ginger (julienned)
โข Spring onions
โข White onion
โข Light soy sauce
โข Sesame oil
โข Sugar
โข White pepper
โข Coriander
โข Red chilli
Method:
1๏ธโฃ Clean the seabass and lightly season with white pepper.
2๏ธโฃ Place sliced onion and ginger underneath the fish.
3๏ธโฃ Steam for around 10โ12 minutes depending on size.
4๏ธโฃ In a small bowl mix:
โข 4 tbsp light soy sauce
โข 1 tsp sugar
โข Splash of sesame oil
โข Little warm water
5๏ธโฃ Pour the sauce over the fish.
6๏ธโฃ Top with fresh spring onion, coriander, ginger & chilli.
7๏ธโฃ Finish with hot oil poured gently over the garnish.
โจ Best served with jasmine rice.
Some recipes never leave youโฆ
even after the restaurant lights go out โจ
