Steamed sea bass in hot beer and ginger lime sauce
Instructions:
- For the hot beer and ginger lime sauce:
- 2 tablespoons groundnut oil;
- 1 tablespoon freshly grated root ginger;
- zest of 1 lime;
- 330 ml bottle Chinese beer (Tsingtao);
- 2 tablespoons light soy sauce;
- 2 spring onions, sliced into long strips;
- 1 large handful of fresh coriander, leaves and stalks, roughly chopped.
- Either drape some of the ginger strips across the fish or tuck them within the scores in the skin, then put the rest inside the fish. Place the fish on a heatproof plate or dish and pour the rice wine or sherry over it. Place the plate in a large bamboo steamer and cover, then place on top of a wok or pan of boiling water (making sure the water does not touch the base of the steamer). Steam the fish for 8-10 minutes (depending on the size of the fish) until the flesh flakes when poked with chopsticks. Turn off the heat and leave the fish in the steamer.
- To make the sauce , heat a large pan or wok and heat the groundnut oil. Add the ginger and stir-fry for a few seconds, then add the lime zest, followed by the beer and soy sauce. Stir and, as the liquid comes to the boil, add the spring onions and coriander, then take off the heat immediately.
- Remove the plate and fish from the bamboo steamer, pour the sauce over the fish and serve immediately with steamed rice.