Steamed fillet of sea bass with ginger and spring onion broth

This recipe serves four people as a main course

Ingredients

• 8 fillets of sea bass pin boned
• ¼ cabbage finely sliced
• 200g sprouting broccoli
• 1 tablespoon light soy 

Broth

• 400mls chicken stock
• Juice of 1 lime
• Fish sauce to taste
• 1 red chilli finely sliced
• 1 knob ginger finely sliced
• 4 spring onions finely
• 2 tablespoon chopped coriander
• 2 tablespoons chopped mint

Method

Broth

1. Bring the chicken stock to a simmer; add the chopped ginger, spring onion and chilli and cook for 5 minutes.
2. Season with lime juice and fish sauce.
3. Finish the broth with the chopped coriander and mint   

Steamed sea bass

1. Place a piece of greaseproof paper on the bottom of your steamer basket.
2. Place on the fillets of sea bass 
3. Neatly arrange the fillets on cabbage and broccoli and drizzle with light soy.
4. Steam for 4 to 5 minutes over a wok of boiling water.   

To serve

Carefully lift the sea bass and vegetables into the bowl and pour the broth over the fish and vegetables 

Chef's tip

• This dish also works well with sea bream, mackerel or salmon. If you are using salmon, allow 8-10 minutes for the salmon to steam
• This is a very healthy way to eat fish
• Ask your fish monger to scale and pin bone the fillets for you