Steamed Sea Bass
Preparation time: 10mins
Cooking time: 5mins
Piece of fresh sea bass (size as required)
Bunch spring onions
2tbsp light soy sauce
1tbsp Dark soy sauce
Large piece ginger
Instructions:
- Place 1-2 spring onions at the bottom of the dish that you will use to steam.
- Place the piece of fish on top of the onions and steam as it is (plain) for 5 mins or longer if the piece of fish is particularly large.
- Remove from heat.
- Sprinkle very finely chopped ginger and spring onions over the top to completely cover the surface. Pour soy sauce over fish (These things must be done once the fish is cooked)
- Clean a wok or pan and heat oil until it is very hot perhaps for approximately 30 seconds on a high heat.
- Poor oil over fish. Doing this last and cooking the fish before you add the ingredients, allows the fish to absorb the taste of the ingredients. This is done as the hot oil seeps into the flesh of the fish and heats up the soy sauce and other ingredients in the process pulling the flavour into the fish.
Serve with rice, pasta, couscous, cooked salad.
White meat fish is good for most people even babies. Dover sole is good for babies as young as 10 months and up where as sea bass will be better for those 1 year and up. (Dover sole is thinner and so will only take approximately 4 minutes to steam)
The fish must be fresh to ensure that it cooks smoothly. If it is not, its texture will be too tough to enjoy. Once the fish has been steamed, it will be easy to remove from the bone. If this is difficult it will need to be steamed for a little longer.
