The Pheasant recipe – Steamed Seabass

Why not ditch the takeaway this weekend and indulge in a tasty new dish from one of our inns new Summer menus? Seabass is always a popular, delicious dish to serve, so our Head Chef at The Pheasant, Jonathan Bell, has shared his fantastic Steamed Seabass recipe, served with chicken wontons in a curry, coconut and chilli broth. Packed with loads of flavour, this dish is sure to wow whoever you’re serving it to.

A superb sweet, white, textured fish, seabass is a popular feature of many menus, but you can easily cook it at home, which is why we chose to share this dish with you. We recommend steaming it for this dish – it’s super easy to do so and ensures a truly spectacular taste. The light, indirect and simple cooking style gently infuses flavour into the seabass fillets, creating a succulent texture but also healthier result.

What’s more, many of the ingredients below you will likely find in your cupboards! Check out the fantastic recipe below.


  • 2 seabass fillets (skin off)
  • 1 chicken fillet
  • Won ton pastry
  • 1 tin coconut milk
  • 1 medium onion
  • 1 tbsp curry powder
  • 2 cloves garlic
  • 1 thumb fresh ginger
  • 1 tbsp Light soy sauce
  • 1 tsp fish sauce
  • 1 red chilli
  • 1 green chilli
  • 1 lime
  • 1 chicken stock cube
  • 2 spring onions
  • Bean sprouts


2 people


For the broth
Dice the onion, red chilli and garlic. Combine in a food processor with ½ the coconut milk, ½ lime juice, peeled ginger, fish sauce, and curry powder. Blend together into a paste.
In a saucepan add the rest of coconut milk, chicken stock cube and 100ml water to dissolve the stock cube. Then add the paste you’ve just made in the food processor and cook on a low heat for around 10 minutes to cook the spices out. Add salt and pepper to taste and pass through a sieve.

Chicken wonton
Finely dice the chicken breast (almost minced) and add 1 tbsp of soy sauce.
Add a teaspoon of chicken mix in each won ton wrapped just off centre, brush water round the edges and fold into a triangle.
Poach the wontons in salted water for 5 minutes.

Steam or poach the seabass in salted water for 2 minutes along with the bean sprouts.

To serve
Place the wontons and broth on the bottom of a bowl, place seabass on top, finish with sliced green chilli, spring onions, coriander and bean sprouts.

Voila! Your seabass dish is ready to be served. The high quality fish is filled with flavour and perfectly compliments the broth. We hope you enjoy it – make sure you let us know how it goes.

If you don’t fancy cooking this dish, make sure you head to The Pheasant once it reopens, as this is one of the many new dishes we will be serving! Who else is excited to see our new menu? It’s filled with new and classic dishes – something for everyone!

The Pheasant is one of our newly acquired inns, located in the picturesque Lake District. Originally a Lakeland staging post and coaching inn, The Pheasant is a unique place that combines outstanding hospitality and local character in a simply breath-taking setting. With history hidden around every corner, as well as beautiful lakes, fells and mountains on the doorstep, The Pheasant is just a magical place to stay. Discover more here.

Want to learn more about all our inns? Click here!