Mark surprised us with a fresh sea bass caught by him again. Having read my earlier post (and, ummm, complaints) about the last fish from him, much to my delight the catch came nicely cleaned & filleted this time. The flesh was firm and sooooo fresh. It would have made a great sashimi dish but unfortunately I was never gamed for eating raw food.
This time round, we decided to cook it in the most easy and traditional chinese way – steam. Ten minutes were all it took to put the ingredients together and another eight minutes to steam it on high heat. According to Mark, the cooking time was an extremely important consideration as only then can the optimum flavour of the fish be achieved. He was practically counting the minutes while the fish was steaming and repeatedly reminded me not to over-cook it. I must agree that he was absolutely right about the correct degree of heat (he used the term “fire”) and time. The fish, though cooked with minimal ingredients, was truly delicious. We had it with mixed-rice porridge (brown/red/black rice combined) and a quick blanched greens (油菜). Simple, healthy, delicious and so comforting. My eldest daughter declared after dinner that henceforth she shall only eat fresh fish from the sea or no fish at all ;D
Once again, thank you, Mark, for your generosity. Now we truly understand why he only eats the fish that he catches!
STEAMED SEA BASS WITH GINGERLY SOY SAUCE
Fillets from 1 large sea bass (about 1kg)
1″ knob ginger, sliced thinly and cut into stripes
2 red chillies, seeded & sliced
4 tablespoons low salt light soy sauce, combine with 4 tablespoons water
1 stalk green onions, cut into 1″ length for garnishing
1 stalk coriander, cut into 1″ length for garnishing
3) Put a stand in a pan and bring sufficient water to boil (water level should be just below the stand). When water is boiling, place the seasoned fish on the stand. Cover pan and leave to steam on high heat for between 8 to 10 mins. (Note: the cooking time varies according to the thickness of the fish)
4) Remove and garnish with spring onions and coriander. Serve immediately.