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Steamed Seabass with Ginger and Spring Onion

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

1 serving · 8 ingredients · 5 steps

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Steamed Seabass with Ginger and Spring Onion, plated and ready to serve. — The finished recipe. Steamed Seabass with Ginger and Spring Onion

Ingredients 1 to 6 for steamed seabass with ginger and spring onion arranged separately on a dark worktop. — Ingredients 1 to 6. 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.)

Ingredients 7 to 8 for steamed seabass with ginger and spring onion arranged separately on a dark worktop. — Ingredients 7 to 8. A thumb, in fine matchsticks Fresh ginger. A few slices Fresh red chilli

Steamed Seabass with Ginger and Spring Onion, preparation step 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. — Step 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.

Steamed Seabass with Ginger and Spring Onion, preparation step 2: Add the halved pak choi around the fish for the last three minutes. — Step 2. Add the halved pak choi around the fish for the last three minutes.

Steamed Seabass with Ginger and Spring Onion, preparation step 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. — Step 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.

Steamed Seabass with Ginger and Spring Onion, preparation step 4: Heat the sesame oil in a small pan until it shimmers and pour it over the spring onion. It should hiss. — Step 4. Heat the sesame oil in a small pan until it shimmers and pour it over the spring onion. It should hiss.

The finished steamed seabass with ginger and spring onion. — Step 5. Serve with the rice.

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