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Steamed Whole Fish- Sea Bass (鱸魚)  or tilapia (羅非魚)

Recipe and photo by Karen Sevong MScFN RD CDE CPT

Steamed Whole Fish- Sea Bass (鱸魚)  or tilapia (羅非魚)


1.5 lbs – Sea Bass or Tilapia Fish of choice (approx 680 grams)

2 Scallions thinly sliced and long (more if preferred)

¼ cup  Ginger sliced thinly

2 tbsp Sesame oil/Vegetable oil

1 tbsp Low Sodium Soya Sauce or Soy Sauce Substitute
¼ cup water


  1. Clean fish well, remove scales and fins, rinse all the internals to remove any necessary remains.
  2. Thinly slice ginger, scallions and place half amount inside the fish. Set the rest aside to use later
  3. Prepare your steaming set-up, and fill a deep wok or pan with 1-2 inches of water. Using a steam rack carefully place a plate on top with the fish on a dish. Bring the water to a boil
  4. Cover the wok with a lid. Steam the fish between 8-12 minutes or until the flesh of the fish is no longer translucent and flakes apart. Garnish with the remaining ginger and scallions
  5. Warm up sesame oil and low sodium soy sauce in a separate pan, and pour it over the fish after it is fully steamed. Serve immediately!

Nutrient Analysis

  • Calories: 140 KCal
  • Protein: 20 g
  • Carbohydrates: 0.8 g
  • Total Fat: 5 g
  • Sodium: 128 mg
  • Phosphorus: 169 mg
  • Potassium: 353 mg

Renal Diet Nutrient Analysis

Servings per recipe: 8

Serving size: 85 g (3 oz)

Renal and Diabetic Exchanges

2.8 Protein choices
0.5 Carb choice

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup