This restaurant-style dish is surprisingly easy to prepare. Sea bass offers high levels of protein but does contain mercury, so eat it only occasionally.
SERVES 2
PREP TIME 15 MINS
COOK TIME 10 MINS
Steamer
Knife
Heatproof Serving Dish
Small Saucepan
| 3 tbsp reduced-salt soy sauce |
| 4 tbsp Chinese rice wine or dry sherry |
| 3 tbsp thinly sliced fresh root ginger |
| 2 small sea bass, gutted and rinsed |
| 1 tbsp sesame oil |
| 1/2 tsp salt |
| 2 spring onions, trimmed and thinly sliced |
| 2 tbsp sunflower oil |
| 2 garlic cloves, chopped |
| 1 small red chillies, deseeded and thinly sliced |
| Thinly sliced zest of 1 lime |
| 1. Prepare a steamer, or position a steaming rack in a wok with water so it doesn’t touch the water. Bring to the boil. |
| 2. Stir together the soy sauce, rice wine, and 2 tablespoons of ginger, and set aside. Using a sharp knife, make slashes in the fish, 2.5cm (1in) apart and not quite as deep as the bone, on both sides. Rub the fish inside and out with the sesame oil and salt. |
| 3. Scatter one-quarter of the spring onions over a heatproof serving dish that will hold two fish and fit in the steamer or on the steaming rack. Place the fish on the dish and pour the sauce over. |
| 4. Place the dish in the steamer or on the rack, cover, and steam for 10–12 minutes, or until the fish is cooked through and flakes easily when tested with a knife. |
| 5. Meanwhile, heat the sunflower oil in a small saucepan over a medium–high heat until shimmering. Scatter the fish with remaining spring onions and ginger, and the garlic, chilli, and lime zest. Drizzle the hot oil over the fish and serve. |
| Fat: 84.56 g | Fiber: 4.16 g |
| Iron: 17.93 mg | Sugar: 5.41 g |
| Calcium: 344.43 mg | Sodium: 5435.36 mg |
| Potassium: 5128.41 mg | Calories: 2301.6 kcal |
| Protein: 327.63 g | Vitamin A: 2321.72 IU |
| Vitamin C: 91.59 g | Carbohydrates: 20.37 g |
| Saturated Fat: 13.98 g | Cholesterol: 1440 mg |