Steamed Fish with Ginger and Soy

Pearlescent fish flesh that flakes under pressure, awakened by the heat of ginger. Sizzling oil poured at the end instantly releases the herbal aromatics.

• Prep time: 15 min
• Cook time: 12 min
• Difficulty: Medium
• Calories: 502
• Protein: 50 g
• Carbs: 6 g
• Fat: 30 g

Ingredients

• 2 piece European sea bass ( whole, gutted and scaled )
• 4 tbsp rice wine ( for marinade )
• 4 piece Garlic ( thinly sliced )
• 6 piece Spring onion, sauté/poêlé sans matière grasse ( sliced diagonally )
• 6 tbsp soy sauce ( for drizzling )
• 6 tbsp Peanut oil ( for the thermal shock )
• 2 tsp Sesame oil ( for aroma )
• 2 pinch Gray sea salt ( to season )
• 60 g Fresh ginger ( peeled and cut into fine julienne )

Instructions

1. Fish preparation

   Rinse the sea bass and pat it dry thoroughly. Make three deep slits on each side down to the bone to ensure even cooking of the core.

2. Seasoning

   Rub the inside and outside with sea salt and rice wine. Insert the minced garlic and some of the julienned ginger into the slits.

3. Steaming

   Place the fish in a steamer on a bed of spring onions. Cover and cook until the eye turns opaque white and the flesh pulls away from the central bone.

4. Thermal shock

   Arrange the remaining sliced spring onion and the rest of the ginger on the fish. Heat the peanut oil until it smokes slightly, then pour it directly over the aromatics: it should sizzle loudly.

5. Finishing

   Immediately drizzle with soy sauce and sesame oil. Serve while the sauce is still bubbling upon contact with the hot dish.

Chef's tips

• If the tip of a knife meets resistance at the bone, cook for another 2 minutes.
• Don't discard the fish juices on the plate; they are packed with sea flavors.
• The oil must be truly smoking to instantly 'cook' the herbs on the surface.

Storage

Consume immediately. Steamed fish loses its melting texture as it cools.