A plate serving steamed sea bass

Steamed sea bass

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(1 ratings)

Prep: 20 mins Cook: 20 mins

Easy

Serves 4

Try this steamed sea bass with fragrant Asian ingredients as the centrepiece for a Chinese menu. Steaming ensures the fish stays moist and flakes apart

Nutrition and extra info

Nutrition: Per serving

  • kcal331
  • fat20g
  • saturates4g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein35g
  • salt1.4g
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Ingredients

  • 30g ginger, peeled and cut into matchsticks (use a julienne peeler if you have one)
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 whole large sea bass (about 800g), gutted and cleaned (ask your fishmonger to do this), or 4 fillets of sea bass
  • 1 tbsp light soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp dark soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp vegetable oil
  • 1 tsp palm sugar
  • 1 spring onion, sliced diagonally
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ small pack coriander, trimmed but still with most of the stalks on
  • ½ red chilli, finely sliced diagonally

Method

  1. 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.

  2. 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.

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