Ginger, chilli & zingy lime
- one x one.five kg entire sea bass , scaled, gutted, gills eliminated, from sustainable sources
- 5 spring onions
- one fresh red chilli
- five cm piece of ginger
- one bunch of fresh coriander , (30g)
- one lime
- minimal-salt soy sauce
- sesame oil
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- Score the sea bass on the two sides at 2cm intervals, cutting approximately 1cm deep, then place into the steamer tray of your oven (or see tip). Season the within and each sides of the fish lightly with sea salt.
- Trim the spring onions and chilli (deseed if you like), then finely slice. Peel and finely chop the ginger, then select the coriander leaves and finely slice the stalks.
- Combine the spring onions, chilli, ginger, coriander stalks and most of the leaves collectively on a board, then stuff and push into the cavity and scores in the fish.
- Squeeze above the lime juice, including the squeezed lime halves to the tray. Hit it up with a splash of soy sauce, then cover with the lid.
- Fill the steamer pocket on the front of the oven with close to one litre of water, then slot the steamer tray into the bottom of the oven so that the metal nozzle on the tray engages with the back of the oven. Set to steam for about 25 minutes, or right up until cooked to perfection.
- Serve on a bed of fluffy rice, drizzled with the juices from the bottom of the steamer tray, a drizzle of sesame oil and the remaining coriander leaves sprinkled above.
If you never have a steamer function on your oven, simply use a normal roasting tray, but include a splash of water to the tray prior to sealing tightly with tin foil. Cook in a standard above at 180C/350F/fuel 5 for twenty to 25 minutes. To check out if the fish is cooked, go to the thickest component up near the head – if the flesh flakes effortlessly away from the bone, it really is carried out.