Malaysian steamed sea bass
For a twist on your usual stir-fry recipe try this steamed sea bass dish, served with fluffy rice and spiced kale. Frying the fish lightly before steaming ensures a gloriously golden and crisp skin. Pair with a chilled glass of Chardonnay.
- Pour the rice into a pan and cook according to packet instructions.
- Meanwhile, prepare the sea bass. Score the fish skins and rub in the garlic and ginger. Heat the oil until sizzling in a large frying pan and place the fillets skin-side down into the pan. Cook for 1–2 minutes, until the skin is crisp (the fish won’t yet be cooked through).
- Carefully lift the fillets out of the pan and set aside on a warm plate. Add the kale and chilli to the pan, reduce the heat to medium and tip in the soy sauce and juice of half a lime. Toss the kale in the pan until evenly coated in the liquid.
- Place the fillets back on top of the kale and cover the pan with a lid. Leave to steam for 3–4 minutes, until the kale is wilted and beginning to crisp, and the fish is cooked through.
- Divide the cooked rice between plates and top with the kale and fillets. Scatter over the chopped spring onions and a squeeze of lime to serve.