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Steamed sea bass with soy and ginger

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen

Method


  1. Place half the spring onions and all the ginger into a bowl.

  2. Set the remaining spring onions aside.

  3. Pour the soy sauce and sherry over the spring onions and ginger.

  4. Place the fish skin side up on a board and make six small incisions into each.

  5. Place the banana leaves into the steamer and place a piece of sea bass on top of each piece of leaf. (If you have a large steamer you should be able to fit 3 in each steamer layer.)

  6. Spoon the spring onion mixture over the top.

  7. Place the lid on the steamer and set over a saucepan of boiling water.

  8. Steam for 6-7 minutes until just cooked through.

  9. Meanwhile, heat the groundnut oil in a wok and stir-fry the Chinese greens until tender.

  10. Finally, heat a frying pan until hot, and add the sesame oil and heat until just smoking.

  11. To serve, place the greens onto a plate, top with the fish, and remaining spring onions, then pour over the hot sesame oil.

Ingredients

  • 4 spring onions, sliced diagonally
  • 25g/1oz fresh ginger, cut into thin strips
  • 1 tbsp light soy sauce
  • 2 tbsp sherry (or Shaoxing wine)
  • 6 180g/6oz pieces of sea bass, skin on
  • 6 squares of banana leaf, to fit inside steamer baskets
  • 1 tbsp vegetable oil
  • 250g/9oz Chinese greens, cut in half
  • 2 tsp sesame oil

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Steamed sea bass with soy and ginger

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