Steamed Asian sea bass in the bag
This is one of the most heavenly and taste-zapping dishes ever. Even though with a lot of these types of recipes you can chuck the marinade ingredients into a food processor, you don't get the same effect as when you bash them up in a pestle and mortar. I'm not sure what it is, but it seems to bruise a peculiar sweet flavour out of the ingredients. Anyway, try this and I promise you'll be making it for the rest of your life. Feel free to use different white fish but sea bass is the best.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sake | 1 oz (30ml) | 39 |
| Lemon Grass | juice of 1 lemon (48ml) | 12 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 kaffir lime leaves
- 1-2 sticks lemon grass, chopped
- 1 clove garlic, finely sliced
- 1-2 red chillies, to taste, seeded and chopped
- 1 small tablespoon freshly grated ginger
- 1 handful coriander, leaves picked and stalks reserved, plus extra to serve
- 1 tablespoon Kikkoman low-salt soy sauce
- 1 lime, zested and halved
- 2 tablespoons olive oil
- 2 thick sea bass fillets, from
- , ask your fishmonger, about 200g each
- 1 free-range egg white
- 1 small wineglass sake