Malaysian steamed sea bass
For a twist on your usual stir-fry recipe try this steamed sea bass dish, served with fluffy rice and spiced kale. Frying the fish lightly before steaming ensures a gloriously golden and crisp skin.
- 2 sea bass fillets
- 1 garlic clove, crushed
- 2cm ginger, grated
- 2 tsp oil
- 3 large handfuls of kale
- 1 red chilli, sliced
- 1 tsp soy sauce
- 1 lime, juice only
- 2 spring onions, sliced lengthways
- 175g rice, to serve
1. Pour the rice into a pan and cook according to packet instructions.
2. Meanwhile, prepare the sea bass. Score the fish skins and rub in the garlic and ginger. Heat the oil until sizzling in a large frying pan and place the fillets skin-side down into the pan. Cook for 1-2 minutes, until the skin is crisp (the fish won’t yet be cooked through).
3. Carefully lift the fillets out of the pan and set aside on a warm plate. Add the kale and chilli to the pan, reduce the heat to medium and tip in the soy sauce and juice of half a lime. Toss the kale in the pan until evenly coated in the liquid.
4. Place the fillets back on top of the kale and cover the pan with a lid. Leave to steam for 3-4 minutes, until the kale is wilted and beginning to crisp, and the fish is cooked through.
5. Divide the cooked rice between plates and top with the kale and fillets. Scatter over the chopped spring onions and a squeeze of lime to serve.