Fish Recipe

Steamed Sea Bass with Ginger

Steamed Sea Bass, photo by Arnold Gamboa

Ingredients:

• 4 whole sea bass, gutted and de-scaled

For the marinade:

• · 4 tbsp sake (rice wine or dry sherry)
• · 2 tbsp soy sauce
• · 2 tbsp lime juice
• · 1 tbsp honey
• · 1 tsp sesame oil
• · 1 tbsp oil
• · 7.5cm (3in) piece ginger, finely sliced
• · 6 spring onions, finely sliced
•  Sliced tomatoes

Method of  Preparation

1. Pat the fish dry with kitchen paper towel.  Sprinkle a little salt and rub it onto the skin.  Carefully score the fish on both sides.

2. Mix the sake, soy sauce, lime juice, honey and sesame oil together in a bowl until combined, set aside this marinade for the moment.

3. To prevent the fish from sticking to the steamer, line it with baking parchment.

4. Place the ginger inside the scores or slits on the fish, then place the fish into the steamer.

5. Pour over the marinade all over the fish.  Cover the steam.

6. Boil plenty of water in a large plan appropriate for the size of the steamer, turn down the heat to medium and then place the steamer on top and leave to cook, covered, for 10 to 12 minutes.

7. Serve the fish with the juices and sprinkling of chopped spring onions and sliced tomatoes.

8. Serve immediately with some boiled rice and dip of fish sauce with kalamansi.