Steamed Sea Bass
This is SO simple to make. Fresh and appetising! If you have time and wanted the fish to "swim" in its own juice, you may want to spend a few minutes to butterfly the fish, so it stays flat on the serving plate. Otherwise, just put it on its side!
First arrange the fish to a plate deep enough for steaming (there will be a lot of juices when the fish is cooked!).
Slice a clove of garlic, some tomatoes and scatter them around the fish. Drizzle some olive oil and light soy sauce all over. Pinch of salt and few squeezes of lemon juice.
Steam the fish for 10-15 minutes (or until the fish is just cooked!)
Garnish with red radish seedlings and chives. Serves hot with steamed rice....
So simple to make, there is no reason for Chinese takeaway!
First arrange the fish to a plate deep enough for steaming (there will be a lot of juices when the fish is cooked!).
Slice a clove of garlic, some tomatoes and scatter them around the fish. Drizzle some olive oil and light soy sauce all over. Pinch of salt and few squeezes of lemon juice.
Steam the fish for 10-15 minutes (or until the fish is just cooked!)
Garnish with red radish seedlings and chives. Serves hot with steamed rice....
So simple to make, there is no reason for Chinese takeaway!
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