Steamed sea bass
Serves 4-6
Ingredients:
1 medium sized sea bass, approx.
800 g (1
3
/
4
lb) in weight
2 sticks of lemon grass
A sprig of fresh coriander
2 slices of fresh ginger, peeled
4 spring onions
50 g (2 oz) carrots
3 tbsp sherry
2 tbsp soy sauce
1 tsp sugar
1 tsp fish sauce
1
/
2
tsp Chinese five spice powder
Method:
1. Scale and clean the fish if this has not already
been done. Remove the tough outer leaves
from the lemon grass and then bruise with a
rolling pin to release the flavour.
2. Dry the fish well, then fill the cavity with the
2 sticks of lemon grass and the coriander.
3. Slash the fish diagonally at intervals of about
1 cm (
1
/
2
inch) to allow the flavours to
penetrate and then place it into a solid
container.
4. Thinly shred the ginger, spring onions and
carrots, and put them on top of the fish. Mix
the sherry, soy sauce, sugar and salt in a jug
and pour over the top.
5. Place in the steam oven and cook under
pressure at 120°C for 5–7 minutes or 100°C
for 10–12 minutes.
103
Tip
Ginger
and
lemon grass
are
commonly used to add a distinctive
flavour to Thai and other oriental
dishes. Both are readily available
from supermarkets.
