Steamed Sea Bass with Ginger Recipe
Pat the fish dry with kitchen roll, rub the skin with a little salt then score the fish on both sides. Mix the sake, soy sauce, lime juice, honey and sesame oil together in a small jug until combined, and set aside.
Cut a circle of baking parchment to fit the base of the steamer, allowing for a 2.5cm (1in) border. Set this in the steamer, pressing it to fit tightly. Place the ginger inside the scores on the fish, then add the fish to the steamer. Pour over the marinade and replace the lid.
Put plenty of water in the saucepan and bring to a medium simmer. Place the steamer on top and leave to cook, covered, for 10 to 12 minutes.
When the fish is almost cooked, heat the oil in a large frying pan, cook the spinach and spring onions for 2 or 3 minutes, season and sprinkle over the sesame seeds. Serve the fish with the juices, spinach and spring onions, with brown rice and extra soy sauce.
Video: Steamed Fish With Ginger And Soy Sauce
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