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Ingredients
2 | sea bass fillets sea bass fillet | ||
1 | garlic
garlic (crushed) | ||
2 cm cm | ginger
ginger (grated) | ||
2 tsp tsp | oil oil | ||
3 handfuls handful | kales kale | ||
1 | Red chillies
Red chilli (sliced) | ||
1 tsp tsp | soy sauce soy sauce | ||
1 | limes
lime (juice only) | ||
2 | spring onions
spring onion (sliced lengthways) | ||
175 g g | rice
rice (to serve) |
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Create new shopping listMalaysian style steamed sea bass
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Method
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.