Steamed Asian sea bass in the bag

Asian Sea Bass

Serves 2

  • 6 kaffir lime leaves

  • 1-2 sticks lemon grass, chopped

  • 1 clove garlic, finely sliced

  • 1-2 red chillies, to taste, seeded and chopped

  • 1 small tablespoon freshly grated ginger

  • 1 handful coriander, leaves picked and stalks reserved, plus extra to serve

  • 1 tablespoon Kikkoman low-salt soy sauce

  • 1 lime, zested and halved

  • 2 tablespoons olive oil

  • 2 thick sea bass fillets, from sustainable sources, ask your fishmonger, about 200g each

  • 1 free-range egg white

  • 1 small wineglass sake

Preheat your oven to 220ºC/425ºF/gas 7.



Take the top shelf out of the oven and place a baking tray on the middle shelf.



Tear off a metre of kitchen foil. Fold it in half so it's double thickness, then fold it in half again. You should end up with what looks like a big, foil birthday card. Make two of these then lay them opened and flat on your table. Each foil wrap will hold one piece of fish – you can do a big one for four or a slightly smaller version for two.



In a pestle and mortar, bash your lime leaves until they break down and all the flavour comes out. Then add the lemon grass and do the same again. Do this for a couple of minutes... it's worth every second. Then add the garlic, chilli, grated ginger and all of the coriander stalks. Once this is all smashed to a pulp, add the soy sauce, the lime zest and juice and the olive old. Mix well, then taste and correct the seasoning with extra soy sauce as you see fit.



Lightly score the sea bass on the skin side with a sharp knife and then rub them with the lime-ginger-lemon grass mix. Allow to marinate for an hour, if you have time, or you can cook it all straight away.



Lightly brush the foil edges with a little beaten egg white – this helps to seal the parcel when you fold it up and keeps all the flavoured steam inside to cook the fish.



Put the portions of sea bass, skin-side up on one side of each envelope. Divide the marinade and all the juice between the two packages and tuck some coriander into the slits of each piece of fish. Fold over the foil, then fold up two sides of the envelopes securely. Just before you seal the final side of the foil bags, divide the sake between the two envelopes, taking care so that it doesn't dribble out. Pucker and bend the folded sides up so that the juices can't cook out. Don't fold the foil right up to the edge of the fish – leave about 2 inches (5 cm) of space all round the fillets to let the steam circulate.



I know all this sounds like a bit of a palaver, but it's actually dead simple.



Place straight on to the hot tray and cook for about 12 minutes in the preheated oven. Once cooked, allow to sit for 2–3 minutes. Serve the bags at the table – just cut them open and carefully lift out the fish. You can spoon the juices over it (but don't eat the bits from the marinade as they're really only there for flavour).



I like to serve this with a bowl of coriander-flavoured rice or noodles, cooked simply. You're going to love it.

Nutritional Information

Steamed Asian sea bass in the bag

With a lime, ginger and lemongrass marinade

More Mains recipes >
0 foodies cooked this
This is one of the most heavenly sea bass dishes ever! You'll love the delicate flavour combo
Serves 2
30m (plus optional marinating time)
Super easy
Print this recipe
Method

This is one of the most heavenly and taste-zapping dishes ever. Even though with a lot of these types of recipes you can chuck the marinade ingredients into a food processor, you don't get the same effect as when you bash them up in a pestle and mortar. I'm not sure what it is, but it seems to bruise a peculiar sweet flavour out of the ingredients. Anyway, try this and I promise you'll be making it for the rest of your life. Feel free to use different white fish but sea bass is the best.

Preheat your oven to 220ºC/425ºF/gas 7.

Take the top shelf out of the oven and place a baking tray on the middle shelf.

Tear off a metre of kitchen foil. Fold it in half so it's double thickness, then fold it in half again. You should end up with what looks like a big, foil birthday card. Make two of these then lay them opened and flat on your table. Each foil wrap will hold one piece of fish – you can do a big one for four or a slightly smaller version for two.

In a pestle and mortar, bash your lime leaves until they break down and all the flavour comes out. Then add the lemon grass and do the same again. Do this for a couple of minutes... it's worth every second. Then add the garlic, chilli, grated ginger and all of the coriander stalks. Once this is all smashed to a pulp, add the soy sauce, the lime zest and juice and the olive old. Mix well, then taste and correct the seasoning with extra soy sauce as you see fit.

Lightly score the sea bass on the skin side with a sharp knife and then rub them with the lime-ginger-lemon grass mix. Allow to marinate for an hour, if you have time, or you can cook it all straight away.

Lightly brush the foil edges with a little beaten egg white – this helps to seal the parcel when you fold it up and keeps all the flavoured steam inside to cook the fish.

Put the portions of sea bass, skin-side up on one side of each envelope. Divide the marinade and all the juice between the two packages and tuck some coriander into the slits of each piece of fish. Fold over the foil, then fold up two sides of the envelopes securely. Just before you seal the final side of the foil bags, divide the sake between the two envelopes, taking care so that it doesn't dribble out. Pucker and bend the folded sides up so that the juices can't cook out. Don't fold the foil right up to the edge of the fish – leave about 2 inches (5 cm) of space all round the fillets to let the steam circulate.

I know all this sounds like a bit of a palaver, but it's actually dead simple.

Place straight on to the hot tray and cook for about 12 minutes in the preheated oven. Once cooked, allow to sit for 2–3 minutes. Serve the bags at the table – just cut them open and carefully lift out the fish. You can spoon the juices over it (but don't eat the bits from the marinade as they're really only there for flavour).

I like to serve this with a bowl of coriander-flavoured rice or noodles, cooked simply. You're going to love it.

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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 430
    22%
  • Carbs 3.0g
    1%
  • Sugar 1.9g 2%
  • Fat 20.1g 29%
  • Saturates 3.0g 15%
  • Protein 41.7g 93%
Of an adult's reference intake

Related recipes:

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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  • 6 kaffir lime leaves

  • 1-2 sticks lemon grass, chopped

  • 1 clove garlic, finely sliced

  • 1-2 red chillies, to taste, seeded and chopped

  • 1 small tablespoon freshly grated ginger

  • 1 handful coriander, leaves picked and stalks reserved, plus extra to serve

  • 1 tablespoon Kikkoman low-salt soy sauce

  • 1 lime, zested and halved

  • 2 tablespoons olive oil

  • 2 thick sea bass fillets, from sustainable sources, ask your fishmonger, about 200g each

  • 1 free-range egg white

  • 1 small wineglass sake