Name: Soy, ginger and garlic steamed sea bass
Total time: 1200 s
Yield: 2
Ingredients: 80 gram Tenderstem broccoli; 80 gram sugar snap peas; 90 gram soy, ginger and garlic paste; 2 sea bass fillet; 1 bunch spring onion; 1 pack prepared chilli, ginger and garlic; 1 tablespoon soy sauce; 1 handful coriander

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6. Line a baking tray with 2 sheets of foil, creating a parcel shape.

Step 2

Layer the broccoli (80 g) and sugar snap peas (80 g) on to the foil. Lightly drizzle 1 tsp of the soy, ginger and garlic paste (90 g) and 1 tbsp of water over the veg.

Step 3

Take the 2 sea bass fillets (2) and spoon 1 tsp of the paste on each fillet and sandwich them together, skin-side out.

Step 4

Lay on top of the veg and season with a pinch of salt.

Step 5

Close up the foil parcel, pinching at the top to seal. Cook for 15 minutes, until the fish is just cooked through.

Step 6

Heat a little vegetable oil in a medium frying pan until hot, add the spring onions (1 bunch) and stir fry for 2 minutes.

Step 7

When the spring onions have charred, add the pack of chilli, ginger and garlic (1 pack) and cook for a further minute.

Step 8

Add the soy sauce (15 mL) and remove from the heat. Drizzle over the sea bass parcel and top with coriander leaves (1 handful) to serve.

Soy, ginger and garlic steamed sea bass

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