Steamed Sea Bass With ginger
Member recipe

Steamed Sea Bass With ginger

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Serves 4

The delicate flesh of the sea bass in the classic Chinese steamed fish dish is aromatically flavoured with ginger, spring onion, red chilli, soy sauce and rice wine vinger.

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  • 8 spring onions (trimmed and finely shredded)
  • 25g root ginger (peeled and cut into thin matchsticks)
  • 1 red chilli (deseeded and cut in fine strips)
  • 4 tbsp light soy sauce
  • 2 tbsp rice wine vinegar
  • 4x 200g skinless sea bass fillets
  • 4 banana leaf squares


    1. Place the spring onions, ginger and chilli in a bowl and pour over the soy sauce and vinger.
    2. PLace the sea bass fillet, skinned sides up, on a board to make six small cuts into each fillet.
    3. place a banana lead or piece of baking parchment in the bottom of a a steamer basket and place a sea bass fillet on top. Spoon a quarter of the spring onion mixture over the fillet. Repeat with the remaining banana leaves and fillets. (If you have a large steamer you should be able to fit two leaves in the basket.
    4. Place the lid on the steamer and set over a saucepan of boiling water. Steam for 8-10 minutes, or until just cooked through, Keep warm and repeat with the remaining leaves and fillets, then serve immediately.

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