Asian-steamed sea bass
Almond tart with figs
Asian-steamed sea bass - method
Score the sea bass on both sides at 2cm intervals, cutting roughly 1cm deep, then place into the steamer tray. Sprinkle the inside and both sides of the fish lightly with sea salt.
Mix the spring onions, chilli, ginger, coriander stalks and most of the leaves together on a board, then stuff and push into the cavity and slits in the fish. Squeeze over the lime juice, adding the squeezed lime halves to the tray. Hit it up with a splash of soy sauce, then cover with the lid. Fill the steamer pocket on the front of the oven with around 1 litre of water, then slot the steamer tray into the bottom of the oven so that the metal nozzle on the tray engages with the back of the oven, and set to steam for around 25 minutes, or until cooked to perfection.
Serve on a bed of fluffy rice, drizzled with the juices from the bottom of the steamer tray, a drizzle of sesame oil and the remaining coriander leaves sprinkled over.
- 1 x 1.5kg whole sea bass, scaled, gutted and gills removed (ask your fishmonger to do this for you) sea salt
- 5 spring onions, trimmed and finely sliced
- 1 fresh red chilli, finely sliced
- A thumb-sized piece of fresh ginger, peeled and finely chopped
- A large bunch of fresh coriander, leaves roughly chopped, stalks finely sliced
- 1 lime
- Low-salt soy sauce
- Sesame oil