Chilli and Ginger Steamed Sea Bass
By Morrisons
Published on 01 December 2020
Enjoy sea bass fillets with a fragrant, spicy twist. In China, fish is traditionally symbolic of prosperity, making it a popular dish at Chinese New Year.Time and servings
15 minsTotal time
4Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 2 tbsp of dry sherry
- 5 cm of fresh ginger, peeled and thinly sliced
- 2 cloves of garlic, peeled and thinly sliced
- 8 sea bass fillets, skin on and pinboned
- 2 tbsp of low salt soy sauce
- 50 ml of fish stock, made from a cube
- 1 tbsp of vegetable oil
- 1 red chilli, thinly sliced on the diagonal
- 1 tbsp of sesame oil
- 4 spring onions, thinly sliced on the diagonal
Method
Step 1
Make parallel slashes about 1cm apart on the skin side of each fillet. Place some parchment paper in your steamer and lay the garlic, ginger and half the spring onions on top. Place the fish on top of the veg and pour over the soy, sherry and fish stock. Cover and cook for 6-8 minutes or until the fish is cooked through and flakes easily with a fork.Step 2
While you’re waiting for the fish to cook, heat both the oils in a pan until just smoking.Step 3
Transfer the cooked fish to a serving plate along with all the liquid. Top the fillets with the remaining spring onions and red chilli.Step 4
Carefully pour the smoking hot oil over the fish, spring onions and chilli. Serve immediately, with steamed Tenderstem broccoli and mangetout.