Steamed Sea Bass With Ginger, Soy And Sizzling Chilli Oil Recipe
Steaming fish is quick, healthy and nutritious, and results in an incredible soft and delicate texture.
- 100g of coriander
- 2 sea bass fillets, skin on, patted dry
- 2 slices of lime
- 2 tbsp of light soy sauce
- 1/2 tbsp of dark soy sauce
- 1 tbsp of Shaoxing wine
- 1/2 tbsp of toasted sesame oil
- 2 tsp honey
- 1 small garlic clove, finely grated
- 10g of ginger, julienned
- 80ml of vegetable oil
- 6 spring onions, finely sliced
- 1 red chilli, finely sliced
- 1 green chilli, finely sliced
- Preheat the steam oven to 95°C and fill up the reservoir with water
- Turn on to full steam setting (100% humidity). Line a roasting tray with foil
- To make a herb bed for the fish to steam on, arrange the coriander over the base of the tray (reserve a few leaves for garnish). Lightly season the sea bass with salt and pepper and place the fillets on top of the herb bed. Place a slice of lime on top of each fillet. If you have the option to monitor the internal temperature of the fish with a temperature probe whilst it cooks, insert this into the thickest part of the fish. Set aside at room temperature
- For the soy dressing, combine all the ingredients except the ginger in a bowl. Add the ginger then taste and adjust the acidity as needed
- Steam the sea bass for 8-10 minutes, or until the fish reaches an internal temperature of about 60°C – the fish will continue to cook and reach 63°C as it rests. If you don’t have a probe, you’ll know the fish is cooked when the flesh breaks into flakes when gentle pressure is applied
- For the sizzling chilli oil, heat the vegetable oil in a small saucepan until smoking hot. Put the spring onions and chillies into a heatproof bowl and very carefully pour over the hot oil. Stir in a pinch of flaky salt and set aside (this will make double what you need but keeps well in the fridge)
- To serve, place the fish on serving plates and spoon over half the chilli oil. Spoon over the soy dressing and garnish with the reserved coriander leaves
If you have a steam oven, steaming fish (as well as vegetables, chicken, potatoes, steamed buns – the possibilities are endless) couldn’t be easier. To accompany these sea bass fillets, try a ginger and soy dressing for richness and fragrance, and a sizzling hot chilli oil (made from hot oil poured over sliced chillies and spring onion).
AEG’s SteamPro oven allows the home cook to steam food using 100% humidity, locking in nutrients and maintaining the texture and flavour of food with ease (no need for a steamer on the hob). AEG’s Food Sensor monitors when food is cooked to the exact temperature you want before switching off the heat, ensuring perfect results every time.
Preheat the steam oven to 95°C and fill up the reservoir with water Turn on to full steam setting (100% humidity).
Line a roasting tray with foil To make a herb bed for the fish to steam on, arrange the coriander over the base of the tray (reserve a few leaves for garnish). Lightly season the sea bass with salt and pepper and place the fillets on top of the herb bed.
Place a slice of lime on top of each fillet. If you have the option to monitor the internal temperature of the fish with a temperature probe whilst it cooks, insert this into the thickest part of the fish.
Set aside at room temperature For the soy dressing, combine all the ingredients except the ginger in a bowl.
Add the ginger then taste and adjust the acidity as needed Steam the sea bass for 8-10 minutes, or until the fish reaches an internal temperature of about 60°C – the fish will continue to cook and reach 63°C as it rests.
If you don’t have a probe, you’ll know the fish is cooked when the flesh breaks into flakes when gentle pressure is applied For the sizzling chilli oil, heat the vegetable oil in a small saucepan until smoking hot.
Put the spring onions and chillies into a heatproof bowl and very carefully pour over the hot oil. Stir in a pinch of flaky salt and set aside (this will make double what you need but keeps well in the fridge) To serve, place the fish on serving plates and spoon over half the chilli oil.
Spoon over the soy dressing and garnish with the reserved coriander leaves
