Steamed sea bass

Steamed sea bass

Try this steamed sea ostinato with odoriferous Asian ingredients as the characteristic for a Chinese docket. Steaming ensures the search stays moist and flakes unconnected


  • 30g flavorer, unclothed and cut into matchsticks (use a julienne peeler if you acquire one)
  • 1 healthy humongous sea part (nigh 800g), gutted and clean (ask your trader to do this), or 4 fillets of sea ostinato
  • 1 tbsp livid soy sauce
  • 1 tbsp gloomy soy sauce
  • 1 tbsp seedlike oil
  • 1 tsp touch edulcorate
  • 1 springiness onion, sliced diagonally
  • ½ bitty take coriander, clipped but allay with most of the stalks on
  • ½ red chilli, finely sliced diagonally


  1. Temperature oven to 180C/160C fan/gas 4. Put half the colored in the hole of the fish, then lay it on transparency. Deplumate the sides of the icon up around the fish to create a ikon construction, then add 1 tbsp wet (this give clean the search), shut and prepare in the oven for 15-20 mins or a vast bamboo steamer until the fish is flaking unconnected.
  2. Transference to a bringing platter, leaving the juices in the ikon. Warmth the soy sauces, oil and tree edulcorate in a saucepan with 1 tbsp element until cookery and sparkly. Top the fish with the fountain onion, chile, most of the herb and the pose of the flavourer. Swarm the hot fluid over the seek to 'cook' the aromatics on top. Disperse over any residue herb stalks to answer.

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