Steamed sea bream with spring onion and ginger

Cooking Fish Steamed sea bream with spring onion and ginger

Use the bright flavours of Asia to make this fast, fresh midweek dinner.

Lables: High protein Low carb Low kilojoule Low sugar Egg free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Place a plate inside a bamboo steamer and lay the fish, skin-side down, on the plate. Place the soy sauce, sesame oil, sugar and vinegar in a bowl and stir to combine, then pour over the fish. Scatter the ginger, chilli and half the spring onion over the fish. Set the steamer over a large saucepan or wok of simmering water and cover with the lid. Steam for 6 minutes or until the fish is opaque and just cooked.
  2. Garnish the fish with coriander and remaining spring onion, then drizzle over the cooking juices and serve with rice.

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2 x 150g bream fillets
2 tbsp light soy sauce
1 tsp sesame oil
1/2 tsp caster sugar
1 tbsp rice vinegar
3cm piece ginger, finely shredded
1 each long red and green chilli, seeds removed, thinly sliced
6 spring onions, finely shredded
Coriander leaves and steamed rice, to serve

Adv

Autors
Preparation time
5
Cooking time
06
Difficulty
Medium
Serves
2 people
Method
Baking
Category
Fish
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