| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Sainsbury’s, Sainsbury12 |
2 |
servings |
INGREDIENTS
| 2 |
|
Sea bass |
|
|
Salt and freshly ground black pepper |
| 2 |
tb |
Fresh ginger; thinly sliced into |
|
|
; julienne strips |
| 1 |
tb |
Lemon juice |
| 8 |
|
Chinese lettuce leaves |
| 1 |
tb |
Sesame oil |
| 3 |
|
Cloves garlic; thinly sliced |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Sesame seeds; toasted |
| 2 |
|
Spring onions; sliced |
INSTRUCTIONS
Remove scales from sea bass, cut off gills, head and tail.
Fillet the fish to remove the back bone but leaving the skin on. Cut
the fillets into 2.
Season the fish and sprinkle with fresh ginger strips and lemon juice.
Wrap each piece of fish in a Chinese lettuce leaf.
Steam the parcels, either in a bamboo steamer, or on a plate, placed
over a pan of boiling water then covered with a saucepan lid, for
15-20 minutes.
Fry the garlic slices in the sesame oil for 2-3 minutes.
When the fish parcels are cooked, drizzle with soy sauce and scatter
over the garlic slices, toasted sesame seeds and spring onions.
Converted by MC_Buster.
NOTES : Sea Bass with an oriental touch.
Converted by MM_Buster v2.0l.
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