Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 750grams whole sea bass, gutted and scaled
- 4tablespoons Shaoxing wine
- 4tablespoons soy sauce
- 1 piece fresh root ginger, cut into matchsticks, 5 cm piece
- 2teaspoons sesame oil
- 2tablespoons vegetable oil
- 3 spring onions, sliced
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
1510kJ / 360Cal
1510 Kilojoules or 360 Calories
17% of daily energy intake*
Protein
41.5grams
Fat
14.6grams
Carbs
11.6grams
Sugars
5.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Lay the fish on a heatproof plate, then season the cavity. Pour over 1 tablespoon of the Shaoxing wine and soy sauce and place 1 tablespoon of the ginger on top. Place inside a steamer or covered wok with a rack and steam over simmering water for 15 minutes, or until the fish is cooked through. Remove the ginger and discard the cooking water.
Step 2 of 2
Heat the oils in a small saucepan. Meanwhile, arrange the spring onions and remaining ginger on top of the fish. Pour over the hot oil. Add the remaining rice wine and soy sauce to the pan and heat through briefly, then pour over the fish. Serve immediately.
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