Steamed Fillet Of Seabass "Oriental Style"
Serves 4
| 4 x 160 g fillet of seabass, pin boned, with skin 20 g yellow and red peppers 20 g sliced spring onions 5 g chopped coriander 10 g preserved black beans 20 g diced tomato 80 ml oriental sauce |
Season the fillet and steam. Roast the peppers, skin and dice them. Mix the pepers, spring onions, coriander, black beans and tomato into the sauce and heat. Place portion of stir fry vegetable in the centre of a bowl and the seabass on top with the skin side down. Spoon some of the oriental sauce over and around the seabass. |
| Oriental Sauce 100 ml light soy sauce 10 ml honey 5g coriander seeds ˝stick lemon grass fresh coriander 20ml water arrowroot to thicken |
Crush lemon grass and coriander seeds. Place all ingredients in a pan and bring to the boil. Simmer for 20 minutes and pass through a colander.Thicken to desired consistency with arrowroot. |