Chinese-style steamed fish in soy sauce and spring onion
A traditional and oriental fish recipe for the holiday season... easy to make, eat and enjoy!
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 1h |
| SERVES | 2 |
1 small sea bass (with innards removed and scaled)
3 stalks spring onions
20 gms of ginger (cut into slices)
20 gms of ginger (cut into strands)
¼ tsp salt
¼ tsp pepper
2 tbsp meat broth
Fresh coriander for garnish
For the sauce:
3 tbsp light soy sauce
1 tbsp rock sugar
1 tbsp brown sugar
¼ tsp pepper
1 tbsp sesame oil
4 tbsp water
1. Cut 3 stalks of spring onions into 6 cm length. Cut the white and green parts of the spring onions into matchsticks, separately.
2. Cut 20 grams of ginger into slices and another 20 grams of ginger into strands.
3. Season both the inside and outside of the seabass with salt and pepper and add 2 tablespoons of chicken broth as well.
4. Stuff sliced ginger and the white spring onions beneath the seabass.
5. Steam for 7 to 9 mins (adjust according to the size of the fish).
6. For the sauce, add 3 tablespoons of light soy sauce to a bowl, 1 tablespoon of rock sugar, 1 tablespoon of brown sugar, ¼ tablespoon of pepper, 1 tablespoon of sesame oil and 4 tablespoons of water. Mix well and set it aside.
7. Remove fish from steamer and pour the sauce over fish.
8. Add strands of ginger and green spring onions.
9. Drizzle 3 tbsp of sizzling hot peanut oil over the seabass.
10. Garnish with fresh coriander. Serve and enjoy!