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Chilli and Ginger Steamed Sea Bass
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.
- 8 sea bass fillets, skin on and pinboned
- 2 cloves garlic, peeled and thinly sliced
- 5 cm fresh ginger, peeled and thinly sliced
- 4 spring onions, thinly sliced on the diagonal
- 2 tbsp low salt soy sauce
- 2 tbsp dry sherry
- 50ml fish stock, made from a cube
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 red chilli, thinly sliced on the diagonal
Total time required
- Preparation time:
- Cooking time:
- 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.
- While you’re waiting for the fish to cook, heat both the oils in a pan until just smoking.
- Transfer the cooked fish to a serving plate along with all the liquid. Top the fillets with the remaining spring onions and red chilli.
- Carefully pour the smoking hot oil over the fish, spring onions and chilli. Serve immediately, with steamed Tenderstem broccoli and mangetout.