# Main courses # Fish

Sea bass with lemon grass, lime and ginger

Total time 100 mins

15 mins preparation time

60 mins marinating time

25 mins cooking time

Ingredients

4 portion(s)

stalk of lemon grass

900 g / 2 lb whole sea bass, scaled and cleaned

2 ½ cm

piece fresh ginger, peeled and grated

1 tbsp

sesame oil

2 tbsp

lime juice

5 tbsp

Kikkoman Naturally Brewed Less Salt Soy Sauce

2 tsp

brown sugar

tinned water chestnuts, sliced

large carrot, cut into matchsticks

spring onions, shredded

200 g

tenderstem broccoli

Nutritional facts (per portion): 537 kJ / 2246 kcal

14.7 g Fat

Preparation

Step 1

Strip any coarse outer leaves from the lemon grass and grind the soft inner leaves to a paste in a mortar and pestle with a little oil.

Step 2

Score the fish several times on each side and place in a shallow dish. Spread inside and out with the lemon grass and ginger.

Step 3

Whisk together the sesame oil, lime juice, soy sauce and brown sugar and pour over the fish. Cover and leave in the fridge to marinate for 1 hour.

Step 4

Lift the sea bass onto a steamer rack, spoon over any remaining marinade and scatter the water chestnuts and carrot over and around the fish.

Step 5

Cover and steam for 15 minutes. Add the spring onions and broccoli and steam for a further 10 minutes or until the flesh of the fish flakes easily. (Fillets will take around half this cooking time)

Tip:

Look for bottles of plain, rather than toasted, sesame oil as the flavour is more subtle. If only toasted is available, reduce the quantity to a few drops.

Variations:

Other whole fish such as carp, red snapper, trout or sea bream can be substituted for sea bass. Ask the fishmonger to scale and clean them for you.

Recipe-ID: 362

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