Wed, 30 November 2016
Chef Gareth Mullins was in the kitchen with this delicious recipe for steamed fillet of sea bass with ginger and spring onion, green egg fried rice.
This recipe serves 4 people as a main course
Ingredients
8 fillets of sea bass pin boned
1 red chilli finely sliced
1 knob ginger finely sliced
4 spring onions finely
1 red pepper finely sliced
1 tablespoon of sesame oil, 2 table spoons of light soy
4 baby boc choy
Green rice
Cooked jasmine rice
3 eggs
2 table spoon oil
1 onion chopped finely
2 tablespoon garlic chopped
3 spring onion chopped finely
1 green chillies deseeded and chopped
4 tablespoon chopped coriander
Method
Green rice- scramble Fry the eggs in a smoking hot wok when cooked add all the ingredients except the rice and coriander and stir fry for 2 minutes, add the cooked rice and cook for a further 3 minutes, finish with the chopped coriander,
Steamed sea bass- place a piece of grease proof paper on the bottom of your steamer basket. Place on the fillets of sea bass, neatly arrange the spring onion, ginger, pepper, red chilli on the top of the fillets, and drizzle with the sesame oil and light soy. Arrange the boc choy around the side of steamer and steam for 3 to 4 minutes over a pot of boiling water.
To serve. Place a piece of the banana leaf on the bottom of a place, carefully lift the sea bass and boc choy on to the plate, and place the green rice in a bowl on the side. Serve with a little more soy and sesame on the side
Chefs tip
This dish also works well with sea bream, mackerel or salmon, if you are using salmon allow 8-10 minutes for the salmon to steam
This is a good way to very healthy way to eat fish
Ask you fish monger to scale and pin bone this fillets for you
If you can’t get boc choy, steam what ever green vegetables you like
