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)
1 
stalk of lemon grass
2 
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
2 tsp
brown sugar
6 
tinned water chestnuts, sliced
1 
large carrot, cut into matchsticks
4 
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

Recipe as PDF

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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.

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

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.

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.

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)

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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