Jeremy Pang’s Lemongrass and Sesame Steamed Sea Bass
You will need
- 2 sea bass fillets approx. 150-200g each, skin on, descaled
- 1 handful of fresh coriander leaves
- 1-2 tbsps vegetable oil
- 1 stalk of lemongrass, finely sliced
- 3 cloves of garlic, finely sliced
- 1 large red chilli, finely sliced
Sesame & lime dressing
- 2 tbsp Lee Kum Kee Oriental Sesame Dressing
- 1 tbsp Lee Kum Kee Premium Light Soy Sauce
- 2 tbsp lime juice
- 2 tsp caster sugar
- 4 tbsp hot water
Steamed rice and lime wedges to serve
- Place the finely sliced lemongrass, garlic and red chilli in a prep bowl and set aside. Next, in a separate prep bowl stir together all ingredients for the dressing, adding the hot water last to completely dissolve the sugar.
- On a steam-proof plate that will fit into your bamboo steamer, place your sea bass fillets on top of each other, each skin-side out, mimicking a whole fish, then gently spread your lemongrass rub over the top of the fish. Steam the fish in a wok filled 1/3 – ½ way with boiling water for 8-10 minutes depending on size. Tip the water out of your wok and return to the heat until bone dry. Then add 1-2 tablespoons vegetable and heat until smoking hot.
- Scatter the coriander leaves over the fish and pour the smoking hot oil over the coriander. Lastly, pour ‘dressing’ over the top of the fish and serve with steamed rice on the side.
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