Soy-steamed sea bass with spring onion rice
Serves 2
Easy
Prep:
Cook:
Cook a lighter dinner with these steamed sea bass parcels made with soy, spring onion, ginger and sesame. It's a fresh and fragrant dish for two
Skip to ingredients
- 2 spring onions
- 25g ginger
- 1 garlic clove
- 150g basmati rice
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- ½ tbsp rice wineShaohsing or dry sherry
- 2 sea bass fillets
- 1 tsp sesame seeds
- ½-1 tsp chilli flakes(optional), plus extra to serve
- 1 tsp sesame oil
Nutrition: Per serving
- kcal585
- fat23g
- saturates3g
- carbs59g
- sugars4g
- fibre3g
- protein34g
- salt1.29g
Method
step 1
Finely slice the spring onions and separate the whites and greens. Cut the ginger into matchsticks or grate it in. Finely slice the garlic. Wash the rice well, then drain.
step 2
Put a tiered steamer basket on a medium heat, or put a metal colander in a large pan with a little simmering water, then cover with a lid. Make sure the colander isn’t touching the water.
step 3
Heat 1 tbsp oil in a saucepan over a medium heat, then fry the spring onion whites for 1 min. Tip in the drained rice. Stir to mix into the spring onion oil. Add 250ml water, season with salt, stir and cover with a lid. Bring to a simmer, then reduce the heat to low and leave to cook for 10 mins. Remove from the heat.
step 4
Meanwhile, lay a piece of parchment over a piece of foil big enough to fit the sea bass in a single layer. Add the fish skin-side down, then pour over the soy, rice wine, half the ginger and all the garlic. Wrap up and add to the steamer. Cook for 10 mins until the fish is flaky and cooked through.
step 5
Put most of the spring onion greens in a bowl with the remaining ginger, the sesame seeds and chilli flakes, if using. Heat the remaining 1 tbsp oil with the sesame oil in a small pan, then pour this over the mixture to sizzle. Add a pinch of salt, then pour over the rice. Scatter the remaining spring onion greens over the fish and serve straightaway.
