Aromatic Steamed Sea Bass with Soya Bean Salad

Name: Aromatic Steamed Sea Bass with Soya Bean Salad
Cuisine: Irish
Ingredients: 4 x 150 g (5 oz) skinless, boneless sea bass fillets; 2 garlic cloves, finely chopped; 2 spring onions, finely chopped; 2 tsp freshly grated root ginger; 2 tsp toasted sesame oil; fresh coriander leaves, to garnish; 300 g (11 oz) frozen soya beans; 1 bunch of red radishes, trimmed and thinly sliced; 100 g (4 oz) mizuna or wild rocket leaves; 100 g (4 oz) mizuna or wild rocket leaves; 4 tbsp mirin; 2 tbsp fresh lemon juice; 1 tbsp dark soy sauce; 1 tsp dried chilli flakes

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

The fresh, zingy flavour of the ginger complements the steamed sea bass perfectly. Just be careful not to overcook the fish – it should still be very moist and tender when it’s served. Use whatever leaves are freshest and in season, but the mustard kick of the mizuna works particularly well here.

Ingredients

4 x 150 g (5 oz) skinless, boneless sea bass fillets
2 garlic cloves, finely chopped

Europe
Ireland
Fish course
Pescatarian

Method

Set up a steamer or put a rack into a wok or deep-sided pan with a lid (a clear glass one is best so that you can keep an eye on the fish while it’s cooking). Pour in enough water to come 5cm (2in) up the sides and bring to the boil.

Arrange the sea bass fillets on a heatproof plate lined with a large piece of parchment paper (you can use the excess to help you lift out the fish once it