Sea bass with lemon grass, lime and ginger

Japan-inspired Poke bowl 314 of 444 Autumn vegetables

Kikkoman Sauces 440

Category 431

Ingredient 398

Videos 71

World Cuisines 137

Specials 429

Spring Main courses Fish Vegetables Naturally Brewed Less Salt Soy Sauce

Preparation time: 40 mins

Calorific value (per portion): 2246 kJ / 537 kcal

1 stalk of lemon grass
two 900 g / 2 lb whole sea bass, scaled and cleaned
2.5 cm / 1 in 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
6 tinned water chestnuts, sliced
1 large carrot, cut into matchsticks
4 spring onions, shredded
200 g / 7 oz tenderstem broccoli

Preparation

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)

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.