Steamed Sea Bass with Jasmine RiceJanuary 5th, 2012
It’s the same story every January. Having overdosed on heavy meats, chocolate, cheese, mince pies, cake, alcohol, we resolve to start that diet, join the gym, cut out alcohol, detox. Certainly this January, more than any before, I feel the need to cleanse and am craving healthier food. This Christmas break was far too slovenly and, whilst enjoyable at the time, left me feeling the need to shake it all off, get out into the fresh air and back to the routine.
There is still food leftover from Christmas to be eaten and there seems to be chocolate everywhere, so this isn’t going to be a case of going cold turkey, if you’ll forgive the pun, but I can start to introduce healthier meals back into my week. Fish is of course incredibly good for us, being full of vitamins and minerals – particularly oily fish, and steaming is the healthier way to cook it.
This Thai inspired dish is not only good for you but a great to blow away the cobwebs with a kick from chilli and ginger and awakening flavours such as lime and lemongrass. I played around with the combination of ingredients a few times until I was happy with the flavours and you can do the same, as you like. Not only is it healthy and full of flavour but very quick to make; it cooks in ten minutes flat with minimum prep. Can’t be bad, eh?
160g jasmine rice
a stick of lemongrass, bruised
4 fillets sea bass
For the dressing
2 tablespoons dark soy sauce
a few drops toasted sesame oil
1 tsp fish sauce
Juice ½ lime
2 spring onions, sliced diagonally
½ red chilli deseeded and finely chopped
a sliver of fresh ginger, finely chopped
1 garlic clove, finely sliced
For the accompanying vegetables
2 pak choi, roughly choppped
a handful of mangetout
a handful of tenderstem broccoli, roughly chopped
Line a steamer with foil to cook the fish in.
Bring a large pan of water to the boil and then add the lemongrass and rice and simmer for 10 minutes, until cooked. Drain immediately and discard the lemongrass.
While the rice is cooking place the sea bass fillets into the foil lined steamer. Mix together the ingredients for the dressing and then pour it all over the fish. Steam the fish for approximately 8 minutes until cooked. It may take a little less or a little more time depending on the size and thickness of the fillets.
In the meantime steam the accompanying vegetables until al dente.
To serve divide the rice and vegetables between two large bowls, place 2 sea bass fillets into each and pour over the dressing.