Use the bright flavours of Asia to make this fast, fresh midweek dinner.
Nutrition
1005 kj Energy
10g Fat Total
2g Saturated Fat
3g Fibre
30g Protein
106mg Cholesterol
1568.93mg Sodium
4g Carbs (sugar)
6g Carbs (total)
All nutrition values are per serve
Steamed sea bream with spring onion and ginger
Print RecipeIngredients
- 2 x 150g bream fillets
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon caster sugar
- 1 tablespoon rice vinegar
- 3cm piece ginger, finely shredded
- 1 each long red chilli, seeds removed, thinly sliced
- 1 long green chilli, seeds removed, thinly sliced
- 6 spring onions, finely shredded
- Coriander leaves, to serve
- Steamed rice, to serve
Instructions
- Step 1Place a plate inside a bamboo steamer and lay the fish, skin-side down, on the plate. Place the soy sauce, sesame oil, sugar and vinegar in a bowl and stir to combine, then pour over the fish. Scatter the ginger, chilli and half the spring onion over the fish. Set the steamer over a large saucepan or wok of simmering water and cover with the lid. Steam for 6 minutes or until the fish is opaque and just cooked.
- Step 2Garnish the fish with coriander and remaining spring onion, then drizzle over the cooking juices and serve with rice.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
