Steamed Sea Bass with Ginger and Spring Onions, Chinese-Style

Name: Steamed Sea Bass with Ginger and Spring Onions, Chinese-Style
Yield: for 4
Cuisine: Asia
Ingredients: 2 tbsp light soy sauce; 1 tbsp lemon juice; ½ tsp salt; 2 tbsp groundnut oil; 2 drops of sesame oil; 5 cm/ 2 in piece of ginger, peeled and very thinly sliced, then cut into tiny sticks; 4 spring onions, sliced very thinly at an angle; 1 whole sea bass, weighing 450–600 g/1–1¼ lb, gutted and scaled, gills removed

Preparation info

for
4

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

Rinse the cleaned whole fish under cold running water. If you don’t have a large enough steamer or wok, cut the fish in half and put the two halves side by side on the plate. You can also steam in a microwave oven or, of course, in a steam oven. Another alternative is to poach the fish in a fish kettle.

Ingredients

1 whole sea bass, weighing 450–600 g/1–1¼ lb, gutted and scaled, gills removed
½

Asia
Fish course
Pescatarian
Spring
Southeast Asia

Method

Rub the cleaned fish inside and out with the salt and lemon juice. Put the fish on an oval plate and steam it in a large steamer, or a wok with a domed lid, for 8-10 minutes (see also the alternative cooking methods suggested above).

When the fish is cooked, spoon out and discard some of the cooking juices from the plate. Spread the ginger and spring onions on top of the fish. In a smal