Steamed sea bass with ginger, rice & tatsoi

Name: Steamed sea bass with ginger, rice & tatsoi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 bunch/es salad onions; 25 g piece ginger, peeled; 250 g Thai Hom Mali Rice; 200 g pack tatsoi, halved lengthways; 360 g pack 4 Mediterranean sea bass fillets; 1 tbsp light soy sauce; 1 tbsp rice vinegar; 1 tbsp Cooks' Ingredients Mirin Rice Wine; 3 tbsp vegetable oil

We’re so into this. Soy-steamed fish finished with sizzled ginger oil = a puddle of a crave-worthy sauce for your rice. Change it up with other white fish fillets, or even salmon or trout.

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HealthyLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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1 bunch/es salad onions
25g piece ginger, peeled
250g Thai Hom Mali Rice
200g pack tatsoi, halved lengthways
360g pack 4 Mediterranean sea bass fillets
1 tbsp light soy sauce
1 tbsp rice vinegar
1 tbsp Cooks' Ingredients Mirin Rice Wine
3 tbsp vegetable oil

Trim the salad onions, then finely slice into matchsticks. Slice the ginger into matchsticks and set aside. Put the salad onions into a bowl of cold water to mellow in flavour and curl up a little. Cook the rice in a large pan, covered, according to pack instructions. Nestle the tatsoi on top of the rice and recover the pan for the final 5 minutes Drain well.
Meanwhile, half fill a wok or large frying pan with water and bring to a simmer. Put the sea bass on a heatproof plate that fits inside a bamboo steamer to fit over the pan. Or use a small heatproof bowl as a trivet, put the plate on top, then cover the pan with a lid.
Mix the soy sauce, rice vinegar and mirin, then pour over the fish. Cover, then steam the sea bass for 5-6 minutes, until the flesh is opaque and flakes easily. Carefully remove the plate from the steamer or trivet. Drain and dry the salad onions, then divide between the sea bass fillets.
Heat the oil in a small frying pan until smoking hot, then add the ginger and sizzle for 1 minute. Carefully pour the hot oil and ginger over the fish and salad onions (it will sizzle). Serve the sea bass with the rice and tatsoi, and the sauce spooned around the fish.