The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Sea bass with ginger and spring onion – by John Torode

11 September 2006

Ingredients

Banana leaves (optional)
1 sea bass, about 900g, preferably gutted through the gills
25g fresh ginger, cut into thin strips
4 spring onions, sliced at an angle
2tbs Shaoxing wine (Chinese rice wine)
1tbs light soy sauce
20ml groundnut or sesame oil

Method
Put a suitable plate inside a steamer, preferably bamboo, and line with banana leaves if you have them. Lay the fish on top and sprinkle over the ginger and half the spring onions. Mix together the wine and soy, and pour over. Steam for 12 minutes, then remove from the heat.

In a small pan, heat the oil until smoking. Scatter the rest of the chopped spring onions over the sea bass and pour over the hot oil, so that it sizzles.

John Torode

Photo © Sam Bailey

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking