Asian-steamed sea bass

Whole Steamed Sea Bass

Serves 2

  • 1 x 1.5 kg whole sea bass, scaled, gutted and gills removed (ask your fishmonger to do this for you)

  • sea salt

  • 5 spring onions, trimmed and finely sliced

  • 1 fresh red chilli, finely sliced

  • a thumb-sized piece of fresh ginger, peeled and finely chopped

  • a large bunch of fresh coriander, leaves roughly chopped, stalks finely sliced

  • 1 lime

  • low-salt soy sauce

  • sesame oil

Score the sea bass on both sides at 2cm intervals, cutting roughly 1cm deep, then place into the steamer tray. Sprinkle the inside and both sides of the fish lightly with sea salt.



Mix the spring onions, chilli, ginger, coriander stalks and most of the leaves together on a board, then stuff and push into the cavity and slits in the fish. Squeeze over the lime juice, adding the squeezed lime halves to the tray. Hit it up with a splash of soy sauce, then cover with the lid. Fill the steamer pocket on the front of the oven with around 1 litre of water, then slot the steamer tray into the bottom of the oven so that the metal nozzle on the tray engages with the back of the oven, and set to steam for around 25 minutes, or until cooked to perfection.



Serve on a bed of fluffy rice, drizzled with the juices from the bottom of the steamer tray, a drizzle of sesame oil and the remaining coriander leaves sprinkled over.

Nutritional Information

Method

Score the sea bass on both sides at 2cm intervals, cutting roughly 1cm deep, then place into the steamer tray. Sprinkle the inside and both sides of the fish lightly with sea salt.

Mix the spring onions, chilli, ginger, coriander stalks and most of the leaves together on a board, then stuff and push into the cavity and slits in the fish. Squeeze over the lime juice, adding the squeezed lime halves to the tray. Hit it up with a splash of soy sauce, then cover with the lid. Fill the steamer pocket on the front of the oven with around 1 litre of water, then slot the steamer tray into the bottom of the oven so that the metal nozzle on the tray engages with the back of the oven, and set to steam for around 25 minutes, or until cooked to perfection.

Serve on a bed of fluffy rice, drizzled with the juices from the bottom of the steamer tray, a drizzle of sesame oil and the remaining coriander leaves sprinkled over.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 410 21%
  • Carbs 4g 2%
  • Sugar 3g 3%
  • Fat 11g 16%
  • Saturates 0.5g 3%
  • Protein 70g 155%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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