Steamed Bass with Lemon Cream Sauce

barbara lentz


Banana leaves are sold at most Asian markets and are usually froze. You can quickly thaw them by running water over them. If you can't find banana leaves you can always bake them in foil.


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10 Min
15 Min


  • FISH

  • 6
    bass filets
  • ·
    salt, lemon pepper, garlic powder, butter
  • ·
    banana leaves

  • 1
    shallot chopped
  • 1 c
    heavy cream
  • 1 Tbsp
    lemon juice
  • 2 tsp
  • 1/4 c
    parsley chopped
  • ·
    fresh dill for garnish

How to Make Steamed Bass with Lemon Cream Sauce


  1. Take the banana leaves and rinse with warm water. Cut to make 6 squares big enough to hold the filets and wrap around them. Lay each filet on a banana leaf diagonally
  2. Sprinkle each filet with salt, lemon pepper, garlic powder, and place a little pat of butter on each one. Take the pointed ends up to the middle then fold the side over and roll them up burrito style. Place them in a steamer. I have a double bamboo steamer. I placed 3 in the bottom and 3 in the top. Place over boiling water for 15 minutes.
  3. Meanwhile make the sauce. In a saucepan add a little oil and throw in the shallots. Sprinkle a little salt and cook until softened. Whisk the heavy cream, lemon juice and cornstarch together. Pour in pan with onion and keep whisking until thick and smooth. Remove from heat and stir in parsley.
  4. Remove fish from steamer and unwrap package. Make sure fish is done to your liking. Place a swoosh of sauce on the plate top with filets. and garnish with fresh dill

Printable Recipe Card

About Steamed Bass with Lemon Cream Sauce

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American

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