This delicious lemongrass & sesame steamed sea bass dish from TV chef Jeremy Pang is quick to make and healthy, perfect for those looking for a tasty mid-week meal.
“A combination of Chinese and Thai flavours, this dish reminds me of the many seafood establishments dotted around the coast of Hong Kong’s New Territories. When I was younger, on the odd occasion during the summer holidays, our parents would take us for a treat in these huge outdoor restaurants next to the sea, where fish came directly off the boats, and onto the plate. The combination of lime juice and Lee Kum Kee’s Sauce for Dumplings create a fantastic balance of sweet, sour, savoury and salty flavours.”
“This dish is a quick and healthy mid-week meal saver. For those who want to emulate the idea of cooking a whole fish, but are hesitant to try it (especially during a busy work week) this is the perfect ease into the process, without the worry.” – Jeremy Pang
Combine the marinade in a mixing bowl and set aside. In a separate bowl, add hot water and sugar until it is completely dissolved. Then, mix in the rest of the dressings.
Place the seabass fillets in a steam-proof plate that will fit into a steamer or a wok, skin facing up, then add the marinade to cover the fish.
Steam the fish in a steamer or wok filled halfway with boiling water for around 8 to 10 minutes. Remove the fish. Then heat 1 to 2 tablespoons of vegetable oil in a wok until it is smoking hot.
Toss the coriander leaves over the fish and pour the smoking hot oil over it. Top dressing on the fish and serve with steamed rice and lime wedges on the side.
PRE TIME 5 MINUTES, COOK TIME 15 MINUTES
