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Asian-steamed sea bass
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Total Time:
45 minutes
Easily elevate whole fish by filling it with fragrant herbs, chili, and ginger for sensational flavor.
Ingredients:
  • 1 x 1.5 kg whole sea bass scaled, gutted, gills removed, from sustainable sources
  • 5 spring onions
  • 1 fresh red chilli
  • 5 cm piece of ginger
  • 1 bunch of fresh coriander (30g)
  • 1 lime
  • low-salt soy sauce
  • sesame oil
Instructions:
  • Score the sea bass on both sides at 2cm intervals, cutting about 1cm deep. Place the sea bass in the steamer tray of the oven. Lightly season the inside and both sides of the fish with sea salt. Trim the spring onions and chilli, and finely slice. Peel and finely chop the ginger. Pick the coriander leaves and finely slice the stalks. Combine the spring onions, chilli, ginger, coriander stalks, and most of the leaves on a board, then stuff into the fish cavities and scores. Squeeze lime juice over the fish and add lime halves to the tray. Drizzle with soy sauce and cover with the lid. Fill the steamer pocket with about 1 litre of water. Place the steamer tray into the oven, engaging the metal nozzle with the oven's back. Steam for about 25 minutes. Serve on fluffy rice, drizzled with juices from the tray, sesame oil, and remaining coriander leaves.

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