Steamed Sea Bass with Ginger and Mushrooms
Steam stuffed sea bass over simmering water to retain all its fantastic flavour.
- One 675g whole striped bass or branzino, head on
- Sea salt
- Freshly ground white pepper
- One 1cm piece fresh ginger, peeled and julienned
- 4 large shitake mushrooms, sliced
- 75g fresh wild mushrooms (oyster and shitake), sliced
- 4 tbsp Shaohsing rice wine or dry sherry
- 2 spring onions, sliced lengthways, into 7.5cm long pieces and julienned
- Steamed Jasmine rice, to serve
Fill a wok 3/4 of the way up with water and place over high heat. Bring the water to a simmer.
Place the fish on a plate. Cut 5 or 6 slits into the skin on both sides. Season the fish with salt and freshly ground white pepper.
Place a few pieces of ginger into the slits of the fish and stuff the cavity with the remaining ginger and the four sliced shitake mushrooms. Pour the Shaohsing rice wine over the fish and then place the fish in a bamboo steamer and close the lid.
Place the steamer over the simmering water in the wok and steam for 10 to 12 minutes until the fish is cooked and the flesh flakes apart with a fork.
After ten minutes, sprinkle the spring onions and the sliced wild mushrooms on top of the fish and steam for two minutes more before serving. Serve immediately with Jasmine rice.
Cook’s Note: Also pairs well with a side of stir-fried vegetables such as bok choy or kai lan.