STEAMED SEABASS WITH BLACK GARLIC

SERVES: 2

PREP TIME: 10 minutes | COOK TIME: 20 minutes

INGREDIENTS

2 sea bass fillets (skin off, each cut in two)

1 lime, cut into 6 wedges

½ red onion, finely sliced

2cm piece of fresh ginger, finely sliced

1 stalk lemongrass or wedge of lemon

4–5 cloves black garlic

4 lime leaves (or bay leaves as a substitute)

1 small red chilli, halved

3 stalks fresh coriander

Togarashi powder, to garnish

METHOD

In a wok or large pan, bring 500ml (½ litre) of water to a boil. Add half of all the ingredients (except the togarashi) and simmer for 5 minutes to release the aroma.

Place a bamboo steamer over the pan. Line the base with parchment paper (cut to fit, leaving gaps at the sides for steam to circulate).
Arrange the sea bass fillets and remaining aromatics on the parchment. Cover and steam for 15–20 minutes, or until the fish flakes easily.

Strain the leftover steaming liquid and use it to cook noodles, pak choi, or other vegetables.

Plate the sea bass with your chosen sides, garnish with coriander, a wedge of lime, and a dusting of togarashi powder.

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