This quick little dish is both light as a feather and yet as filling as you need; perfect for lunch or dinner, and surprisingly rich in flavour. It is of course the sauce that brings it to life through the combination of flavours – sweet, tangy and salty, employing the diversity of ginger, chilli and orange juice. It’s bursting with fresh flavours and if you’re entertaining friends (whilst it is in fact super easy to make) these cute little bamboo steaming baskets always deliver a soft ‘ooooh’ and ‘ahhhh’ sound from the guests (they’re easily impressed!). Little do they know that a 12 year-old culinary novice could whip this entire dish together in less than 10 minutes! It’s a delicious quick and easy dish to add a bit of variety to a fish ‘staple’; just click MORE to get the ‘How To’…!
HOW TO ???
1. Start by rinsing, drying and cutting the carrots into thin strips. Cut the broccoli and sweet corn into thinner long pieces too.
2. To mix the sauce, pop the soy sauce into a bowl and add the grated ginger, orange juice and chili.
3. Score the sea bass fillets on both sides
- I used a wooden bamboo steamer, but any steamer you have will work. Bring water to the boil using a wok, and place the steamer on top.
- Now place both the seabass fillets onto a small plate, add the sauce and the vegetables. Place the plate in to the steamer.
- Let it steam for approximately 5 minutes) depending on the thickness of the seabass fillet.
- I served mine with some quinoa on the side and fresh coriander, but get experimental and garnish to taste!