Steamed sea bass

BBC Good Food - - Easiest Ever -

SERVES 4 PREP 20 mins COOK 20 mins EASY These flavours work well with au­bergine too. Cut the au­bergine into wedges and cook in a steamer for 10-15 mins, then top with the aro­mat­ics as for the fish.

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

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

1 tbsp each light and dark soy sauce

1 tbsp veg­etable oil

1 tsp palm sugar

1 spring onion, sliced di­ag­o­nally

1/2 small pack co­rian­der, trimmed but still with most of the stalks on

1/2 red chilli, finely sliced di­ag­o­nally

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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