Here it is, as promised, my Asian Sea Bass Steamers. This dish is such fun to serve to visitors, and it is light and healthy, full of flavor and easy to prepare! To make it easier to see just how it is done, I got my husband to shoot a video of me getting this ready for our dinner guests last night.
- 4 fresh seabass (snapper and bream would work well too)
- Juice of 1 lemon
- 2 cloves garlic, crushed
- 4cm Ginger, sliced julienne (skinny little sticks)
- 2 teaspoons tamarind paste
- 4 spring onions (salad onions)
- handful of chopped coriander
- 2 tablespoons sesame oil
- 4 tablespoons tamari
- 8 tablespoons soy sauce
- 3 tablespoons coconut oil
- 1 red chili finely chopped
- 300gm shiitake mushrooms, sliced
Preheat the oven to 200 celicus.
Wash and pat dry 4 sea bass (that have been scaled and gutted). Lay each fish on a large piece of tinfoil ( you can use huge BBQ foil or with regular foil just ensure you have a long piece!) and fold the foil in half over the fish. Fold the sides in so that you have an open foil bag with the fish at the bottom. Salt the outside of each fish and the cavity.
Combine the tamarind paste with the lemon juice in a small glass. Ensure your coconut oil is liquid, which is easily done by microwaving it for about 10-20 seconds. Evenly distribute all the ingredients in and over the fish. Seal over the top of the foil bag.
Place the 4 foil ‘steamers’ onto an oven tray and cook at 200 degrees celcius for 23 minutes. Remove the foil bags from the oven and serve the whole thing onto a large dinner plate. Open the bags at the table by opening at the top folding down the sides to expose the steamed fish in all its juice.
I serve this with a large salad which we eat on a different plate after everyone has finished the fish, almost like another course. Pairs beautifully with a crisp white wine.