Sophie Wright was a star on the British food scene about 10 years ago with two highly regarded cookbooks launched within a few years of each other.
This is one of the recipes from her second book.
Nat served this for lunch and wow did the conversation pivot to why we were not steaming enough Asian fish in our lives.
This is a classic recipe. The ginger, the chilli, the spring onions, the soy and sesame oil… classic.
The only change I would make would be to use a thicker fish such as barramundi, though the subtlety of the sea bream is definitely a thing, especially if serving as part of a banquet.
Monday night, Sunday-lunch banquet, either way… serve this with some rice, lemon wedges and Chinese greens and you will win the night… or the lunch.
2 sea bream fillets, pin-boned
3cm piece of ginger sliced into very thin strips
1 large green chilli, seeds removed sliced at an angle
6 spring onions, trimmed and shredded
2 tbsp light soy sauce
1 tsp toasted sesame oil
1/2 tsp caster sugar
1 tbsp rice vinegar
Handful of coriander leaves
1 lime, cut into wedges
Steamed rice and green vegetables to serve
- Place a wok or saucepan with a steamer on the stove and half fill the wok with boiling water. Cover with a lid.
- Lay the fish fillets, skin-side down on a plate that fits in the steamer. Sprinkle the ginger chilli and half the spring onion over the fish. Combine the soy sauce, sesame oil, sugar and vinegar in a bowl and pour over the fish.
- Place the plate in the steamer and cover with a lid. Leave to steam over a medium heat for about 6 minutes or until the fish is cooked through.
- Serve the fish with all the ginger chilli and spring onion on top and sprinkle with coriander leaves and remaining spring onion. Pour any juices that are on the plate over the fish and serve with a wedge of lime, steamed rice and green vegetables.