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Steamed Sea Bass with Ginger and Spring Onion

Steamed Sea Bass with Ginger and Spring Onion

Prep time: 25 minServes: 2

Pairs with

The clean, steamed fish and the soy butter's umami want a light-bodied, fresh white — Riesling (dry) or Albariño.

Ingredients

  • 1 whole sea bass (about 600 g), cleaned
  • 4 cm fresh ginger, cut into fine strips
  • 3 spring onions, cut into fine strips
  • 2 tbsp light soy sauce
  • 1 tbsp rice wine (Shaoxing)
  • 1 tsp sugar
  • 2 tbsp rapeseed oil
  • Fresh coriander

Method

  1. 1Make 3 diagonal slashes on each side of the fish. Place half the ginger inside the cavity. Set on a plate in a steamer.
  2. 2Steam for 10–12 minutes until the flesh flakes at the bone.
  3. 3Mix soy, rice wine and sugar. Pour over the fish. Top with remaining ginger, spring onion and coriander.
  4. 4Heat the rapeseed oil until smoking. Pour the hot oil over the fish — it will sizzle and release all the aromas. Serve immediately with jasmine rice.