Cá Hấp Gừng Hành

Ingredients

Instructions

1. 1

   Set up a steamer over rapidly boiling water and bring it to full steam. Pat the whole sea bass, cleaned dry inside and out so it steams cleanly rather than watering down the sauce. Make 2 shallow diagonal slashes on each side of the fish to help it cook evenly.

2. 2

   Put half of the fresh ginger, julienned and half of the spring onions, cut into 5 cm lengths inside the cavity of the fish, then place the fish on a heatproof plate that fits your steamer.

3. 3

   Steam the fish over high heat for 8-10 minutes, depending on thickness, until the flesh turns opaque and flakes easily near the backbone. A 500 g fish is usually done in about 9 minutes; avoid overcooking so the flesh stays moist.

4. 4

   While the fish steams, stir together the light soy sauce, water, sesame oil, and white pepper to make a light dressing.

5. 5

   Carefully remove the plate from the steamer. Spoon off any excess liquid collected on the plate if there is a lot, leaving just a little for flavour. Scatter the remaining fresh ginger, julienned, remaining spring onions, cut into 5 cm lengths, and the fresh coriander leaves over the hot fish.

6. 6

   Pour the light dressing evenly over the fish and serve immediately. Spoon some of the hot juices over each portion when serving.

Nutrition per serving

Notes

• •Ask your fishmonger to scale and clean the sea bass to save time and keep the recipe within 15 minutes.
• •If your steamer is small, choose a fish with the head trimmed or use thick sea bass fillets; steaming time may drop to 6-7 minutes for fillets.
• •For a stricter low-fat version, reduce the sesame oil to 2 ml; the dish will still be aromatic.
• •Serve with steamed greens or plain rice if desired, though the fish is light and flavourful on its own.

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