Cantonese Sea Bass

Served with Shiitake Mushrooms, Leek & Ginger

Ingredients


  • 1 fillet of sea bass
  • 3 cm piece of ginger
  • 20 g shiitake mushrooms
  • one leek
  • 0.50 a knorr chicken stock pot
  • 15 ml oyster sauce
  • 15 ml soy sauce
  • 15 ml sesame oil
  • handful of watercress
  • 4 tblsp extra virgin olive oil
  • salt
  • pepper

Method

  1. Pre-heat the oven to around 200°C. Slice the ginger; chop the mushrooms, set half aside. Julienne the leek.
  2. Lay out the tin foil in the baking tray. Place the sea bass, top with ginger, half the mushrooms and leek and seal in the tin foil parcel. Steam the fish in the oven for 10mins
  3. Remove the ginger and shallow fry for 3-4 minutes/ until golden and crisp. Drain on kitchen paper.
  4. When the ginger has cooled (about 5 mins.) return to the foil parcel and steam for a further 5 mins, or until the fish is cooked.
  5. In a hot pan, reduce the chicken stock, oyster sauce, soy sauce and remaining mushrooms in a pan until thick.
  6. Add the sesame oil.
Plating up
  1. Transfer the sea bass to a plate, on top of some watercress.
  2. Pour the mushrooms and sauce around the fish.
  3. Dress with a small bit of watercress.


More from Life & Style

  • Love Gardens? You'll love this wee gem

    IN Homes

    Love Gardens? You'll love this wee gem

  • The Kerry Camino

    IN Travel

    The Kerry Camino

  • Go retro for Electric Picnic 2015

    IN Fashion

    Go retro for Electric Picnic 2015

  • Mazda CX-3

    IN Motors

    Mazda CX-3


  • X
    Join

    Use your RTE ID to Join

    • Upload your style photos
    • Create and save recipes
    • Review and Comment
    • Have your say
    help Whats this?
    Don't have an RTE ID? register