Steamed Sea Bass With Ginger
This recipe for Steamed Sea Bass with Spring Onions, Ginger, and Chilli is a delightful dish that bursts with flavors. The combination of tender sea bass fillets infused with fragrant ginger, spicy chilli, and savory soy sauce creates a harmonious blend of taste and texture. Wrapped in banana leaves for a touch of earthiness, these steamed parcels are a feast for the senses. Perfect for a special occasion or a weeknight treat, this dish is sure to impress even the most discerning palates.
— Constant Cookbook
Ingredients
- 8 spring onions (trimmed and finely shredded)
- 25g root ginger (peeled and cut into thin matchsticks)
- 1 red chilli (deseeded and cut in fine strips)
- 4 tbsp light soy sauce
- 2 tbsp rice wine vinegar
- 4x 200g skinless sea bass fillets
- 4 banana leaf squares
Instructions
- Place the spring onions, ginger and chilli in a bowl and pour over the soy sauce and vinger.
- PLace the sea bass fillet, skinned sides up, on a board to make six small cuts into each fillet.
- place a banana lead or piece of baking parchment in the bottom of a a steamer basket and place a sea bass fillet on top. Spoon a quarter of the spring onion mixture over the fillet. Repeat with the remaining banana leaves and fillets. (If you have a large steamer you should be able to fit two leaves in the basket.
- Place the lid on the steamer and set over a saucepan of boiling water. Steam for 8-10 minutes, or until just cooked through, Keep warm and repeat with the remaining leaves and fillets, then serve immediately.
Yield
Serves 4
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