This classic Chinese dish is usually served as a whole fish, but there are times when I just don’t want that - so I will use seabass fillets instead!
I’m going to share a technique so you can steam the seabass in the oven – think of the French “en papillote” technique
If you want to use your steamer to cook this dish, then don’t wrap it in the baking parchment, just put it all on a dish that fits your steamer – it’ll take about 7 minutes once the water has reached boiling point.
Ingredients (serves 2):
2 sea bass fillets, boneless and skin on
100g Tenderstem broccoli
2 spring onions
For the dressing:
1 tsp vegetable oil
3 spring onions, halved and finely shredded
1 large piece of ginger (about 30g), peeled and finely shredded
2 tsps light soy sauce
Sliced red chilli
- Lay a large piece of baking parchment (it’ll need to be big enough so that you can fold and seal it into a parcel) on your work surface and place the Tenderstem broccoli and spring onions in the centre.
- Season both sides of the seabass and lay each fillet on top of each other. Place onto the Tenderstem broccoli and spring onion.
- Fold the baking parchment around the fish so that it is tightly sealed – it’s important to do this otherwise the steam will escape
- Bake in an oven set at 200˚C for 12 minutes
- Heat a wok over a medium to high heat and add the vegetable oil. Once hot, add the spring onion and ginger and cook for 30 seconds until just softened and fragrant. Turn off the heat. When the wok has cooled down slightly, add 1 tsp of soy sauce
- To serve, open your parcel of steamed seabass and drizzle the remaining 1 tsp of soy sauce over. Add the spring onion and ginger over the fish and finish with some coriander leaves and sliced red chilli
For a full video cook-along, head on over to @yummybyliam on Instagram