Name: Steamed Asian sea bass in the bag
Total time: 30 min
Yield: 1
Cuisine: asian
Ingredients: 6 lime leaves; 1-2 sticks lemon grass chopped; 1 clove garlic finely sliced; 1-2 red chillies to taste, seeded and chopped; 1 small tablespoon freshly grated ginger; 1 handful coriander leaves picked and stalks reserved, plus extra to serve; 1 tablespoon Kikkoman low-salt soy sauce; 1 lime zested and halved; 2 tablespoons olive oil; 2 thick sea bass fillets from sustainable sources, ask your fishmonger, about 200g each; 1 free-range egg white; 1 small wineglass sake

Steamed Asian sea bass in the bag

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Total Time:
30 minutes

Indulge in this divine sea bass dish with exquisite flavor pairings.

Ingredients:

6 lime leaves
1-2 sticks lemon grass chopped
1 clove garlic finely sliced
1-2 red chillies to taste, seeded and chopped
1 small tablespoon freshly grated ginger
1 handful coriander leaves picked and stalks reserved, plus extra to serve
1 tablespoon Kikkoman low-salt soy sauce
1 lime zested and halved
2 thick sea bass fillets from sustainable sources, ask your fishmonger, about 200g each
1 free-range egg white
1 small wineglass sake

Instructions:

Preheat your oven to 220ºC/425ºF/gas 7 and place a baking tray on the middle shelf. Create two foil wraps by folding a meter of foil in half twice. In a pestle and mortar, crush lime leaves, lemongrass, garlic, chili, ginger, and coriander stalks. Add soy sauce, lime zest and juice, and olive oil. Score sea bass skin, rub with the mixture, and marinate for 1 hour. Brush foil edges with beaten egg white. Place sea bass on foil, add marinade, and seal the foil packets, leaving space for steam. Cook for 12 minutes. Let it rest for 2-3 minutes before serving. Enjoy with coriander rice or noodles.

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