Steamed whole sea bass

Name: Steamed whole sea bass
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 900 whole No.1 Greek Large Whole Sea Bass (from the fish counter), gutted and scaled; 3 tbsp light soy sauce; 4 cm piece ginger, peeled and cut into thin matchsticks; 2 clove/s cloves garlic, roughly chopped; 5 salad onions, trimmed and cut into 0.5cm rounds; 2 tsp toasted sesame oil; 1 red chilli, finely sliced; 75 ml groundnut oil; Rice, to serve; Vegetables, to serve

Rob Allison's whole steamed fish is the perfect centrepiece for any Lunar New Year feast.

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HealthyHigh fibre3 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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900 whole No.1 Greek Large Whole Sea Bass (from the fish counter), gutted and scaled
3 tbsp light soy sauce
4 cm piece ginger, peeled and cut into thin matchsticks
2 clove/s cloves garlic, roughly chopped
5 salad onions, trimmed and cut into 0.5cm rounds
2 tsp toasted sesame oil
1 red chilli, finely sliced
75ml groundnut oil
Rice, to serve
Vegetables, to serve

Using a sharp pair of scissors, trim the fins from the fish, then use a sharp knife to slash 1 side of the body 4 times. Remove the head and tail if you like, to make it fit your tin.
Lay a large piece of foil (a few centimetres longer than the fish) on the work surface. Place the fish on the foil. Slowly drizzle over 1 tbsp soy sauce, ensuring some of it goes into the slashes. Arrange the ginger and garlic on top, then ½ the salad onions.
Unless you have a large steamer, you will have to create one. I used a large flameproof roasting tray with 3 upturned ramekins in it (if you have a small grill rack this would also work). Gather the fish up in the foil and place it open on the ‘trivet’. Pour about 3cm water into the roasting tray underneath, then cover everything with foil. If you have a large steamer (or fish kettle), put the fish, in its foil, into the steamer, then place over a large pan or wok containing 3cm water. Cover the steamer with its lid.
Set the pan over a high heat and steam the fish for 25 minutes, or until the flesh is opaque and flakes easily. When cooked, carefully transfer the fish to a serving plate. Pour over the remaining 2 tbsp soy sauce and the sesame oil, then top with the remaining salad onions and red chilli.
Heat the groundnut oil in a pan, until smoking. Carefully spoon the hot oil over the fish to make everything sizzle. Serve with rice, vegetables and a huge smile.

Typical values per serving when made using specific products in recipe