Save to your scrapbook
Steamed sea bream with sizzled ginger, garlic & chillies
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 2
2 tbsp sesame oil
3 garlic cloves, thinly sliced
2 Cooks’ Ingredients Red Chillies, sliced into thin julienne strips
10cm piece fresh root ginger, ½ cut into thin julienne strips and ½ sliced
1 tbsp Shaoxing rice wine
2 tbsp light soy sauce
½ tsp caster sugar
5 salad onions, cut into 3cm lengths
1 large (or 2 small) whole sea bream (about 800g), head removed
small handful Cooks’ Ingredients Coriander leaves, chopped
1. Heat the sesame oil in a frying pan over a medium heat. Add the garlic, chillies and ¾ of the julienned ginger; fry for 2-3 minutes until golden and crisp. Scoop out onto a plate with a slotted spoon, leaving the oil in the pan. Reduce the heat to low, then add the rice wine, soy sauce and sugar. Warm through then take off the heat.
2. Bring a pan of water to the boil. Put the sliced ginger and a few of the salad onions in a large steamer that will fit on top of the pan. Slash the fish 3 times on each side. Put the remaining julienned ginger and salad onions inside the fish then sit it on top of the ginger and onions in the steamer. Set over the pan of boiling water and cover with a lid (or tin foil). Steam for 12-14 minutes (10-12 minutes if 2 small fish) or until the flesh is opaque all the way through. Transfer to a serving plate, pour over the sauce and top with the sizzled ginger, garlic and chillies, plus the coriander leaves. Serve with steamed rice, broccoli and baby corn, if liked.
Typical values per serving:
Energy |
3,088kJ 746kcals |
---|---|
Fat | 22.4g |
Saturated Fat | 1.9g |
Carbohydrate | 63g |
Sugars | 7.7g |
Protein | 70.7g |
Salt | 3.11g |
Fibre | 4.8g |
This recipe was first published in Thu Feb 28 15:18:09 GMT 2019.
Average user rating