Sea bass with garlic, ginger and soy

Sea bass with garlic, ginger and soy

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4 sea bass fillets, each about 170 g
2 garlic cloves
4 cm piece fresh root ginger
6 spring onions
1 tablespoon sunflower oil
1 tablespoon sesame oil
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
2-3 tablespoons coriander leaves
salt

Method

  1. Skin the fish fillets and pat dry with kitchen paper. Sprinkle lightly with salt on both sides and refrigerate for at least 30 minutes. The salt will help to firm the flesh as liquid is drawn out.
  2. Peel and finely slice the garlic. Peel the ginger and cut into fine julienne. Trim and finely slice the spring onions on the diagonal, including the green tops; set aside.
  3. Put both oils, the garlic and half the ginger into a small pan. Heat gently until the garlic starts to sizzle and turns a pale golden brown. Remove from the heat and set aside to cool and infuse.
  4. Set the steamer over a pan of simmering water. Pat the sea bass fillets dry again and place on a heatproof plate in the steamer. Sprinkle with the remaining ginger. Cover and gently steam the fish for 5–10 minutes until just cooked, depending on the thickness of the fillets. To test, press with your fingertips to see if the flakes are moving against one another and if the flesh is opaque.
  5. Meanwhile, gently reheat the infused oil. Add both soy sauces together with the spring onions just before serving (these should be heated through in the oil rather than cooked).
  6. Place a fillet of sea bass on each plate. Pour over the hot soy and oil mixture, making sure each fillet has an equal amount of the garlic, ginger and spring onions scattered over, and sprinkle with some coriander leaves. This is delicious served with basmati rice and stir-fried Chinese greens.
Tags:
Leiths School of food and wine
cookery course
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