STEAMED SEABASS CHINESE STYLE, Financial Indulgence with frugal option

Seabass - 'superstar of the seas' - is perfect for a fishy Christmas dinner...                                

Wild Sea Bass, steamed in Black Bean Sauce with vegetables
'...an absolutely gorgeous piece of fish, moist & flavourful!' retired journalist

For most people, the delights of wild seabass need no recounting.  It's firmer than cod or haddock, has wonderful flavour, stays moist and is easy to cook.   

Popular in up-market restaurants, it is rare enough to remain a treat.

As far as 67goingon50 is concerned, there is only one way to cook seabass -- steamed with lots of delicately gutsy Chinese flavours.  (And that is not a contradiction.)

This recipe is classically Oriental; cooking in a steamer preserves and enhances the fish's delicate texture.  It also makes it a one-dish meal; quick cooking veg can be added a few minutes before the end of the steaming time.    

Other methods for cooking bass are roasting, grilling or barbecuing with lemon, onion, garlic and a white wine marinade.  

Whatever method is used, overcooking is not advised: fish will continue to cook off the heat.    

Cost: about £10 for cleaned, filleted half kilo wild sea bass; optherwise depends on the fish
Feeds: 2 greedy people, 3 normal ones

Ingred:
   sea bass fillet, about 1 pound/500gm, in portions 
   2 tbsp juice from black bean sauce mixed with with 1 tbsp throughly mashed black beans 
   2-3 tbsp dry sherry/white wine/grape juice
   1/2-1 tbsp 25% lower-salt soy sauce (Amoy or Pearl River Bridge)
   1 tsp grated ginger
   2 tsp grated garlic
   4-5 slices of ginger
   4-5 slices garlic
   spring onions

  1 tbsp groundnut or other veg oil (not olive)  (opt)

  vegetables for steaming, pref. bak choy (in most supermarkets)

Method:
                  
1.  Pat fish dry.
2.  Mix black beans & juice, sherry, soy sauce, ginger & garlic; roll the fish in it  
3.  Steaming.  Line steamer with foil. Arrange fillets, leaving room for steamed veg. Layer the ginger and garlic slices on top of the fillets and pour the black bean-sherry mix on top.

Wok cover & (behind) steamer & cover

Cover with steamer lid or wok cover
4.  If using wok cover, steam about 7 mins; if using steamer cover, steam 9-10 mins
5.  5 mins before end of steaming time, add veg
6.  When cooking time is up, remove pan from heat
7.  Oven-baked: Wrap the fish in two layers of tinfoil or place in a covered baking tray.  Bake in a moderate oven for 8-10 minutes or until the fish is readily flaked.   
5. When fish is cooked, heat groundnut oil in a saucepan until smoking hot; pour over the fish.  
6.  Remove fish with a fish slice; pour liquids left behind into a sauce boat;  keep warm
7.  Garnish with thinly sliced or shredded spring onions.
8.  Serve with rice & steamed veg, sauce on the side 

Tips:  

• those with blood-pressure issues should avoid the sauce or temper it with stock to reduce saltiness; there will be plenty of flavour from the ginger & garlic and the marinade 
• The mix of vegetables used in the photo is a mix of asparagus, tenderstem broccoli and green beans*
• If wild sea bass is beyond the budget, the cooking technique does wonders to any firm fleshed white fish, including defrosted coley

More fish dishes on  Nav Bar/RecipesI: fish

                           

                                                                           *M&S, £2 for 2+ generous portions.  

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.