Simple steamed fish: Difference between revisions
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|description=This recipe can be applied to most small whole fish such as bass, trout, snapper etc. Although in this example, we used ginger, you could just use the | |description=This recipe can be applied to most small whole fish such as bass, trout, snapper etc. Although in this example, we used ginger, you could just use the | ||
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<!-- /seo --> | <!-- /seo -->This recipe can be applied to most small whole fish such as bass, trout, snapper etc. Although in this example, we used ginger, you could just use the spring onions if you need a less flavoured dish. If you don't have spring onions, use normal onions, sliced. | ||
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|TotalCalories = 815 | |TotalCalories = 815 | ||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 10 minutes | |CookTime = 10 minutes | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">The simple things are the best</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">And this recipe proves it!</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/springonions|#springonions]] [[Special:Search/ginger|#ginger]] [[Special:Search/simplesteamedfish|#simplesteamedfish]] [[Special:Search/coriander|#coriander]] [[Special:Search/tinfoil|#tinfoil]] [[Special:Search/steam|#steam]] [[Special:Search/julienned|#julienned]] [[Special:Search/gingerroot|#gingerroot]] [[Special:Search/salsa|#salsa]] [[Special:Search/seabass|#seabass]] [[Special:Search/steamed|#steamed]] | ||
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Latest revision as of 15:54, 19 January 2022
This recipe can be applied to most small whole fish such as bass, trout, snapper etc. Although in this example, we used ginger, you could just use the spring onions if you need a less flavoured dish. If you don't have spring onions, use normal onions, sliced.
| Simple steamed fish | |
|---|---|
 |
| Sea bass, ginger and spring onions | |
| Servings: | Serves 4 |
| Calories per serving: | 203 |
| Ready in: | 20 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 12th April 2013 |
|
Best recipe reviewThe simple things are the best 5/5 And this recipe proves it! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 sea bass fillets
- 7.5 cm (3") ginger root, peeled and julienned
- 4 spring onions sliced on the diagonal
- Fresh coriander to garnish
Method
- Oil 4 sheets of tin foil (so the fish does not stick to it)
- Sprinkle half of the ginger and spring onions on the foil
- Season the bass with salt and freshly ground black pepper
- Lay the fish on the ginger and spring onions, then sprinkle the remaining ginger and spring onions over the top
- Wrap the fish loosely so you have four individual parcels
- Place the parcels in the steamer over a pan of boiling water
- Steam for 8 minutes
- Discard the ginger and spring onions
- Garnish with coriander and serve with the salsa
Variations
Include various herbs in the foil parcel such as fennel, parsley or dill. Discard them before serving and add a sprinkle of the same herbs, but fresh, not soggy.
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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