Steamed Sea Bass With Ginger and Spring Onions

Steamed Sea Bass With Ginger and Spring Onions
Sharon Luff
In Recipes

This is a classic Chinese dish which I love to make at home.  It is healthy, tasty and a dish like this is just what we all need!

Serves 4

Ingredients:

  • 1 medium sea bass (ask your fish monger to clean and fillet for you or fillet yourself if you know how)
  • 1 tsp of white caster sugar
  • 2 tbs of Chinese rice wine
  • 1/4 cup of light soy sauce
  • 5 tbs of sesame oil
  • A thumb of ginger
  • Coriander
  • Spring onion
  • Chilli to garnish

Method:

Depending on the size of your steam basket, cut your 2 pieces of fish into four or leave as two.  At this point, you also want to cut diagonal slits (about 3cm apart) in your fish (skin side up) so when you steam your fish all the lovely goodness from the ginger and rice wine penetrate through.

Line your steamer basket with baking paper and place  your fish into the basket.  Sprinkle the sugar over your fish, skin side up.  Julienne a thumb size piece of ginger and scatter on your fish along with some cut spring onions.   Pour the rice wine onto the fish –  it is now ready to steam!  I have been going crazy over my pressure cooker which completes this dish (on high pressure) in 5 minutes but if you have a traditional steamer, you want to steam for about 15 minutes depending on the thickness of your fish.  Once it turns white and starts to flake, it is ready to be served.  Transfer the fish with all its juices onto a platter.

Now for the fun bit!  Smoke your sesame oil in a frying pan and pour over your steamed fish (skin side up) – the oil should start to crisp the fish skin.  Pour the soy over your fish and garnish with spring onions, coriander and cut chilli.

Serve with steamed rice.

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Sharon Luff

About Sharon Luff

When Aussie founder, Sharon Luff, moved to the UK she searched high and low for her daily fix of banana bread, and when she couldn’t find it, she made it herself. After hours of tasting, refining and using friends as guinea pigs, she developed a tasty recipe to delight English taste buds whilst still paying tribute to the revolution that began in America and is now making its way around the globe.

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