Steamed sea bass in hot beer and ginger lime sauce

Ingredients

  • 2.5cm/1in piece fresh root ginger, peeled and cut into long thin strips (juilienne)
  • 1 spring onion, sliced into long strips
  • 1 whole wild sea bass (about 550g/1¼lb), de-scaled, gutted, cleaned and skin scored several times with a sharp knife
  • 1 tbsp Shaoxing rice wine or dry sherry
  • 2 tbsp groundnut oil
  • 1 tbsp freshly grated root ginger
  • 1 lime, zest only
  • + 6 more ingredients
    • 1 tbsp Shaoxing rice wine or dry sherry
    • 330ml/11½fl oz Chinese beer or other light beer
    • 2 tbsp light soy sauce
    • 1 spring onion, sliced into long strips (juilienne)
    • 1 large handful fresh coriander, roughly chopped
    • steamed wild basmati rice, to serve

1. For the sea bass, sprinkle half of the ginger and spring onion strips across the fish, or tuck some into the scores made in the skin. Place the remaining ginger and spring onion into the fish cavity. 2. Transfer the fish to a heatproof plate or dish and pour the rice wine over. Place the plat...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals





Snooth Media Network