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Recipe of the Month

Vegetable korma is a type of mild curry dish that originated in India and is often made with yoghurt sauce, cream, or nuts.

Chinese Recipe > Peking Pork Chops > Fried Rice >

Steamed Fish

This succulent sea bass recipe will bring a taste of the orient to your dining table. A great fish treat.

INGREDIENTS

800 g sea bass , cleaned and scaled
15 ml castor sugar
45 ml rice wine , dry sherry
75 ml light soy sauce
10 ml sesame oil
2 ½ ginger root , peeled and cut into strips
4 spring onions , thinly sliced
20 ml groundnut oil
30 ml fresh coriander
1 steamer
1 aluminium foil
1 saucepan
1 plate
1 sharp knife
1 bowl
1 whisk

DIRECTIONS

Score the sea bass. First, place the sea bass on a plate and score the fish down both of its sides.
Mix the sauce together. Next, put the sugar, wine or sherry, soy sauce and sesame oil in a bowl and mix together thoroughly with a whisk.
Pour the sauce over the fish and cook. Now, cover the fish with the sauce and scatter the sliced ginger over the top. Place the plate into the steamer. If it doesn't fit, line the steamer with foil and place the fish and sauce on that. Steam for fifteen minutes or until done.
Heat the groundnut oil and pour over fish Put the groundnut oil in a saucepan and heat it up. Sprinkle the spring onions over the fish. Once the oil is hot, pour it over the fish.
Garnish the fish. Sprinkle the coriander over the fish and then serve immediately