Tuesday 18 June 2013

Steamed Sea Bass and Pak Choi with a Spicy Asian Ginger Kick

I love fish! I know that some people are turned off by fish and that's OK, but they need to get out there and try it! The most effective way to cook fish I've found is to steam it in a foil packet. It’s really easy, not to mention it makes it really hard to overcook the fish. Sea bass is one of my favourite fish and this is a lovely way to try it especially since pak choi is full on in season. I used whole sea bass (which served two) in this recipe but you could easily use skinned and boneless fish but I do however recommend a nice white fish. But use what you have, the flavours speak for themselves. Enjoy!

1 whole sea bass
1 large bunch pak choi (may use 4 smaller ones)
½ red onion
1 knob ginger peeled
1 chili (red)
1 clove garlic
½ lime (juice only)
¼ c. coriander chopped
1 tsp. honey
2-3 tbsp. extra virgin olive oil
Dash sesame oil

To start:
Preheat oven to 200C or 400F
Lay 1 sheet of foil down on a shallow baking tray, just long enough to extend past the edges.
Drizzle a little oil o the bottom.
Cut the pak choi in 4 quarters and lay down on the bottom.
Slice the ginger, red onion, chillies and sprinkle half of each of these on top of the pak choi.
Next rinse the fish and lay it across the pak choi.
Sprinkle the remaining chili, ginger, and onion on top of the fish. You can scor the fish before you do this and shove the ginger inside for more flavour.

For the dressing:
Crush the garlic.
Combine garlic, lime juice, honey, olive oil and sesame oil in a jar or small cup.
Whisk up and pour over the fish.
Top with sea salt and coriander.

To Bake:
Take a long piece of foil the same length as the bottom piece, and carefully fold each of those pieces together making a packet where no air/steam can get out.
Place in a preheated oven for 25 minutes.
Be careful when removing as it will be extremely hot. My recommendation is poking a hole and letting some steam out before opening completely.
Flake the fish off the bone and serve.

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