Steamed fish with ginger & spring onion
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A refined, light dish featuring tender sea bass poached in a fragrant ginger and shiso-infused broth, accented with umami-rich shiitake and crisp bok choy.
Modern FusionMedium
Ingredients
•2 (6 oz) Wild Sea Bass fillets, skin-on
•500ml high-quality dashi or low-sodium vegetable stock
•1-inch piece of fresh ginger, julienned
•6 fresh green shiso leaves, torn
•2 baby bok choy, halved lengthwise
•4 shiitake mushroom caps, thinly sliced
•1 tsp fresh yuzu or lime juice
•1 tsp high-quality extra virgin olive oil
•A pinch of Maldon sea salt
Cooking Instructions
- 01
In a shallow wide pan, bring the dashi or vegetable stock to a very gentle simmer. Add the julienned ginger and sliced shiitake mushrooms, steeping for 5 minutes to infuse the flavors.
- 02
Season the sea bass fillets lightly with a pinch of sea salt. Carefully place them into the simmering broth, skin-side up.
- 03
Add the halved baby bok choy around the fish. Cover the pan with a tight-fitting lid and poach for 6-8 minutes until the fish is opaque and flakes easily with a fork.
- 04
Remove the lid and gently stir in the yuzu juice and torn shiso leaves, being careful not to break the fish.
- 05
To plate, place one bok choy half in a shallow bowl, rest the sea bass on top, and ladle the fragrant broth and mushrooms over the fish.
- 06
Finish with a tiny drizzle of extra virgin olive oil and a final sprinkle of fresh shiso for aromatics.
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Cooking Reviews
“
The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.
M
Michael Burns
July 1, 2023
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Nutritional Info
calories310 kcal
protein34g
fat12g
carbs9g
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