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Soy steamed sea bream with ginger and spring onions

Name: Soy steamed sea bream with ginger and spring onions
Total time: 20 min
Ingredients: ginger 2 thumb-sized pieces, ½ sliced, ½ shredded; coriander a small bunch, stalks and leaves reserved; skinless sea bream fillets 2 large; dark soy sauce 2 tbsp; shaoxing wine 2 tbsp; caster sugar 1 tsp; spring onions 3, cut into 5cm pieces then shredded; red chilli ½, deseeded and thinly sliced; garlic 2 cloves, thinly sliced; vegetable oil 2 tbsp; cooked long-grain, basmati or jasmine rice, to serve; steamed green vegetables, to serve

20 minutes
serves 2
Easy

Give your sea bream a fragrant lift with fresh ginger, soy sauce, red chilli and spring onions. This recipe is best made in a steamer, but is still easy to cook without one

By Adam Bush

June 16, 2020 at 10:29 am

Try our sea bream fillet recipe then check out our whole sea bream recipe. If you can’t get hold of sea bream then any skinless white fish will work perfectly. If you don’t have shaoxing wine then dry sherry, vermouth or white wine will work just as well.

Ingredients

ginger 2 thumb-sized pieces, ½ sliced, ½ shredded
coriander a small bunch, stalks and leaves reserved
skinless sea bream fillets 2 large
dark soy sauce 2 tbsp
shaoxing wine 2 tbsp
caster sugar 1 tsp
spring onions 3, cut into 5cm pieces then shredded
red chilli ½, deseeded and thinly sliced
garlic 2 cloves, thinly sliced
vegetable oil 2 tbsp
cooked long-grain, basmati or jasmine rice to serve
steamed green vegetables to serve

Method

Step 1

Put two lines of ginger slices with coriander stalks on top onto a small heatproof plate. Put the plate into a stove-top bamboo steamer (see cook’s notes below for an alternative cooking method). Lay the fish fillets on top and season. Mix together the soy sauce, wine and sugar, then pour over, and scatter over the shredded ginger, spring onions, red chilli and garlic. Put the steamer over a pan of simmering water, cover with the lid and cook for 6-8 minutes or until the fish is just cooked.
Step 2

Heat the vegetable oil in a frying pan until shimmering. Once the fish is cooked, remove the lid and carefully pour the hot oil over the spring onions, ginger and fish. Serve with steamed white rice and green vegetables.

Cook's notes

To make this without a steamer, heat the oven to 200C/fan 180C/gas 6. Cut two 20cm x 30cm sheets of baking paper and put them onto a large baking tray. In the middle of each put a line of ginger slices and coriander stalks, lay the fish fillets on top and season. Sprinkle over the shredded ginger, spring onion and chilli. Gather up the paper around the fish, scrunching to seal but leaving a little opening at one end. Mix together the soy, wine and sugar, then carefully pour into the parcel before sealing tightly. Bake for 10 minutes or until the fish is cooked through. Shaoxing wine is a Chinese spirit made from rice that adds depth when cooked – it is available from large supermarkets.