Steamed sea bass in foil with vegetables and rice.
Replace the lime with lemon, the sesame oil with olive oil. Replace the soy with sea salt and you have a Mediterranean dish. Add a salad. Remove the chili. Just make some steamed sea bass this way. That’s all.
- 1 large sea bass
- 1 carrot
- 3-4 spring onions
- 2 cloves of garlic
- 1/2 red pepper
- 1 lime
- 1 chili (optional)
- light soy sauce&sesame oil
- vegetable oil
- rice, kimchi, chili oil to serve
Preheat the oven to 180C.
Score the cleaned sea bass on both sides making a diagonal incision all the way to the bone.
Season well on both sides and the interior with salt and pepper.
Place a couple of spring onions in the cavity of the fish, add a few slices of chili if used and sliced garlic.
Oil a piece of tinfoil, put the fish on too and add a few splashes of soy sauce and a few drops of sesame oil and a touch of lime juice. This will prevent the fish from sticking.
Do the same with the vegetables, cut into thin strips. Make two separate parcels.
Seal as tight as you can the two parcels, so the seam can not escape and no liquid will sip out.
Steam in the oven for 20-25 minutes until the fish is cooked through but remain moist and succulent. Squeeze a touch of fresh lime on the top.
Serve with boiled Jasmine rice and any other garnishes you fancy, in this case I had home-made kimchi and black bean and chili sauce.