STEAMED WILD SEA BASS WITH SPRING ONION, GINGER & SOY
6 x 120g sea bass portions, skin on and scaled
2 bunches spring onions
5 cm piece of ginger
2tbsp sesame oil
1 tbsp ketjap manis (sweet soy sauce)
3tbsp light soy sauce
1 bunch coriander leaf
1 / Get your fishmonger to prepare your sea bass fillets by removing the pin bones and scaling the fillets. Cut the sides into appropriate portion sizes of approximately 120-150g each.
2 / Cut the spring onions in half lengthways and then cut into 3mm dice. Place them into a mixing bowl.
3 / Peel the ginger and slice it very thinly, 1-2mm, either by hand or on a slicer. Cut each slice into 2mm strips lengthways and then cut each strip across into 2mm dice. Add this to the bowl.
4 / Add the ketjap manis and the light soy to the bowl and whisk in the sesame oil to combine.
5 / Add lime juice to taste and whisk in.
6 / Tear off a piece of kitchen foil and spoon some of the ginger – soy mix onto it.
7 / Lightly season your bass fillet with salt and place on top of the dressing.
8 /Fold the foil over the fish and seal the edges to form an airtight envelope. Repeat with all of the fish.
9 / Place the bag in a stove top steamer for 9-12 minutes depending on the thickness of the fish until just cooked.
10 / Open up the bag and lift the fish out onto a plate.
11 / Carefully remove the skin. When the fish is perfectly cooked the skin will peel back easily.
12 / Spoon the cooking juices over the top of the fish.
13 / Finely shred (chiffonade) the coriander leaf and sprinkle it over the fish and serve it with some cooked thick noodles e.g. udon noodles.