Ginger & Spring Onion Steamed Fish

• 2sea bass fillets, about 180 g each (360 g total)
• 1 tsprice vinegar
• 20 gginger, peeled and cut into fine matchsticks
• 40 gspring onion green tops, cut into fine julienne
• 1 tspsugar
• 1 tbspsesame oil
• 2 tbspvegetable oil
• 3 tbsptamari
• 15 gcoriander leaves, torn
• 1lime, cut into wedges
• Fine salt, to taste
• 1 tbspsesame seeds, toasted
• 200 gjasmine rice, rinsed (optional)
• Black pepper, to taste

Method

1. 1If using the optional jasmine rice, rinse it and cook according to its packet instructions while you prepare the fish.
2. 2Pat the fish fillets dry with kitchen paper. Sit them on a heatproof plate that fits inside your steamer and scatter half the ginger matchsticks over the top.
3. 3Steam over rapidly boiling water for 8–10 minutes, until the flesh turns from translucent to opaque and flakes when nudged with a fork. Check the thickest part and steam a little longer if it is still translucent.
4. 4While the fish steams, whisk the tamari, sesame oil, rice vinegar and sugar together until the sugar dissolves completely. Taste it with a flake of fish, then correct the salty, sweet and sharp balance.
5. 5Carefully tip off any watery liquid that has pooled on the fish plate; leave it and the dressing will taste washed out. Pour the tamari dressing over, then pile the spring onion julienne and remaining ginger on top in a loose tangle.
6. 6Heat the vegetable oil in a small saucepan over medium-high heat until it shimmers. Do not let it smoke.
7. 7Pour the sizzling oil straight over the spring onions and ginger. It will spit and crackle dramatically, wilting them in seconds and lifting the fragrance up off the plate.
8. 8Plate the fish, with the optional jasmine rice if using, spoon any tamari pan juices over the top, season with a little salt and black pepper if needed, then scatter generously with torn coriander and toasted sesame seeds, and squeeze a lime wedge over each fillet; the acid cuts through the sesame richness and finishes the dish.

Per serving

kcal

453

protein

37.3g

fibre

2.8g

carbs

12.9g

fat

29.2g