Steamed whole sea bass with garlic, ginger and spring onions
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 4–6
- Dietary
- Egg-free
A recipe that truly is minimum effort for maximum effect. A simple steamed seabass with salty umami flavours and ginger warmth.
By Rick Stein
Ingredients
For the fish
- sea bass: 1 large sea bass (about 1.5kg/3lb 5oz), scaled, gutted, cleaned and trimmed
- ginger: 5cm/2in piece fresh root ginger, cut into thin julienne strips
- basmati rice: 350g/12oz basmati rice
- spring onions: 4–5 spring onions, trimmed and thinly sliced
- soy sauce: 4 tbsp dark soy sauce
- sesame oil: 3–4 tbsp sesame oil
- garlic: 4 garlic cloves, finely sliced
Method
Put the fish on a rack in a large steamer or fish kettle with about 1cm/½in water in the bottom. Sprinkle over the ginger and cover with a lid or kitchen foil and steam for 15–20 minutes until cooked through.
Meanwhile, cook the rice according to the packet instructions.
Lift the fish onto a warmed serving platter, scatter over the spring onions and keep warm. Reserve the water from steaming.
Pour about 5 tablespoons of the cooking water into a small pan and add the soy sauce. Bring up to the boil and pour over the fish. Heat the sesame oil in the same pan. Add the garlic, fry for a few seconds, then pour over the fish.
Portion the fish (see the recipe tips) and serve with the rice.
Recipe tips
To serve, cut along the back, behind the head and across the tail. Cut along the lateral line down the side and carefully slice the fish off the bone. Lift out the back bone and portion the second fillet in the same way as the first.
