Steamed Seabass with Ginger and Spring Onion

Make steamed seabass with ginger and spring onion, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
180 g Seabass fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
150 g Pak choi
1 tbsp (15 g) Tamari
1 tsp (4 g) Toasted sesame oil
20 g Spring onion
70 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
A thumb, in fine matchsticks Fresh ginger
A few slices Fresh red chilli
Ingredient notes on the recipe page.

METHOD
1. Lay the seabass on a plate that fits in your steamer, scatter half the ginger over it, and steam over boiling water for eight minutes.
2. Add the halved pak choi around the fish for the last three minutes.
3. Slide the plate out, pour off the liquid, and top the fish with the rest of the ginger, the spring onion in fine strips and the chilli. Spoon the tamari over.
4. Heat the sesame oil in a small pan until it shimmers and pour it over the spring onion. It should hiss.
5. Serve with the rice.

Contains fish, soya and sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/steamed-seabass-ginger-spring-onion

AI-generated images illustrating the recipe.

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