Steamed sea bass
Try this steamed sea bass with the authentic flavors of ginger and coriander in it.
Yield: 4 serves
Materials
- 30 g ginger peeled and cut into matchsticks
- 1 whole large sea bass or 4 fillets of sea bass about 800g, gutted and cleaned (ask your fishmonger to do this),
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp vegetable oil
- 1 tsp palm sugar
- 1 spring onion , sliced diagonally
- ½ small pack coriander trimmed
- ½ red chilli finely sliced diagonally
Instructions
- Heat oven to 180C/160C fan/gas 4. Put half the ginger in the cavity of the fish, then lay it on foil.
- Pull the sides of the foil up around the fish to create a foil bowl, then add 1 tbsp water (this will steam the fish), seal and cook in the oven for 15-20 mins or a large bamboo steamer until the fish is flaking apart.
- Transfer to a serving platter, leaving the juices in the foil. Heat the soy sauces, oil and palm sugar in a saucepan with 1 tbsp water until boiling and bubbling.
- Top the fish with the spring onion, chilli, most of the coriander and the rest of the ginger.
- Pour the hot liquid over the fish to ‘cook’ the aromatics on top. Scatter over any leftover coriander stalks to serve.
