Steamed sea bass
Serves 4
Easy
Total time:
Try this recipe for soy-steamed sea bass. Serving the whole fish at the table means less prep and it looks really impressive, whilst cooking en papillote means the fish delicately steams to perfection without having to stand over it
Skip to ingredients
- 1 (about 800g) sea bassgutted and scaled, with three vertical slashes made in the flesh
- 300g long-stemmed broccolihalved lengthways
- 2 tbsp dark soy sauce
- 2 tbsp shaoxing rice wine
- 1 tbsp toasted sesame oil
- 1 tsp caster sugar
- 2 cloves garlicthinly sliced
- a thumb-sized piece gingerthinly sliced
- 2 carrotspeeled into thin strips
- 1 cucumberpeeled into thin strips
- 2 tbsp rice vinegar
- 1 red chillithinly sliced
- 2 spring onionsthinly sliced at an angle
- basmati riceto serve
Nutrition: per serving
- kcal412low
- fat20.8g
- saturates4.3g
- carbs13.1g
- sugars10.3g
- fibre5.6g
- protein40.1g
- salt1.4g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Cut two large sheets of baking paper big enough to completely fit and seal in the sea bass (about 34cm x 36cm). Put the sheets, one on top of the other, onto a large baking sheet and lay the sea bass in the middle. Scatter around the broccoli.
step 2
Mix together the soy, shaoxing, sesame oil and sugar, and then pour over the fish. Open the belly of the fish and stuff with the garlic, ginger and a handful of coriander stalks. Season the fish and wrap up the parcel tightly to seal. Cook in the oven for 30-35 minutes or until the fish is coming away from the bone.
step 3
Meanwhile, put the carrot and cucumber strips into a bowl with the rice vinegar and some seasoning, and toss. Leave for 20 minutes to pickle.
step 4
Once the fish is cooked, open up the parcel. Top with the pickled carrot and cucumber strips, sliced red chilli and spring onions. Serve with rice.
