Whole steamed sea bass, ginger and spring onions

2 servings

Ingredients

Quantity Ingredient
1 800 gram who sea bass; cleaned and scaled
1 tablespoon Caster sugar
3 tablespoons Shaoxing rice wine or dry sherry
5 tablespoons Light soy sauce; (TK Trad)
2 teaspoons Sesame oil
1 2 1/2 cm pie peeled root ginger; cut into julienne
4 Spring onions; thinly sliced
4 teaspoons Peanut oil; (groundnut)
2 tablespoons Fresh coriander leaves
Steamed fragrant rice; to serve

Directions

1 Place the sea bass on a heatproof oval plate or dish and score the flesh down both sides. Mix together the sugar, wine or sherry, soy sauce and sesame oil. Pour over the fish and scatter with ginger julienne.

2 Set up a steamer or put a rack in a wok or deep pan and add 5cm/2" water.

Bring the water to the boil over a high heat. Place the fish on its plate, into the steamer or on to the rack.

3 Cover the pan and gently steam the fish for 12-14 minutes or until the flesh is firm. Remove the plate of cooked fish and sprinkle over the spring onions.

4 Heat the peanut oil in a small pan and when it is very hot, pour it over the fish. Scatter over the coriander and serve at once with some rice.

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Recipe by: Food & Drink

Converted by MM_Buster v2.0l.

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