Whole Baked Sea Bass With Bok Choi, Ginger, Lemongrass And A Rice Noodle Salad
Delight your taste buds with this vibrant and flavorsome recipe featuring tender sea bass steam-cooked to perfection with fragrant bok choi, ginger, and lemongrass. Pair this succulent fish with a refreshing rice noodle salad dressed in a zesty mix of garlic, ginger, chili, palm sugar, and fresh herbs. A symphony of Asian-inspired ingredients and bold flavors awaits in this exquisite dish that is as visually appealing as it is delicious.
— Constant Cookbook
Ingredients
- 4 bok choi
- ½ bunch asparagus
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 2cm/1in knob fresh root ginger
- 2 sticks lemongrass
- 2 small sea bass
- 250g/9oz rice noodles
- 4 spring onions
- 2 garlic
- 5cm/2in piece fresh root ginger
- 1 long red chilli
- 3 tbsp palm sugar (or substitute soft brown sugar
- 3 tbsp roughly chopped fresh mint
- 3 tbsp roughly chopped fresh coriander
- 2 tbsp rice wine
- 2 tbsp lime juice
- 1 tbsp vegetable oil
Instructions
- For the sea bass, heat a pan of water and place a steamer on top. Take a piece of foil. Scrunch up the edges to make a circle with a wall round the edge. Make it the right size to fit into the steamer.
- Put a few leaves of bok choi onto the foil and place the fillets on top. Add more bok choi, ginger and lemongrass and pour over the sesame oil and soy sauce. Sit the foil in the steamer, put the lid on and steam for about four minutes until the fish is cooked (depending on the size of the fillets).
- For the rice noodle salad, place the rice noodles in a large bowl, cover with boiling water and leave for two minutes. Alternatively cook the noodles according to the packet instructions.
- Drain and place back in the bowl along with the spring onions.
- To make a dressing, place the garlic, ginger, chilli, palm sugar, mint, coriander in a pestle and mortar and pound to a paste. Add the vinegar, lime juice and oil and pound some more.
- Just before serving dress the noodle salad and mix.
- To serve, place some of the noodles on each serving plate. Lift the fillets from the steamer and place them on top of the noodles. Pour the sauce from the foil into the pestle and mortar and mix it, then pour some over the fish.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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