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Lemongrass and Sesame Steamed Sea Bass

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    -

  • Cooking

    -

Lunar New Year 30 minutes Seafood Dinner

What You Will Need

Ingredients

  • 2 sea bass fillets approx. 150-200g each, skin on, descaled
  • 1 handful of fresh coriander leaves
  • 1-2 tbsps vegetable oil
  • Steamed rice and lime wedges to serve
  • Lemongrass Rub
  • 1 stalk of lemongrass, finely sliced
  • 3 cloves of garlic, finely sliced
  • 1 large red chilli, finely sliced

Dressing

  • 2 tbsp Lee Kum Kee Oriental Sesame Dressing
  • 1 tbsp Lee Kum Kee Premium Light Soy Sauce
  • 2 tbsp lime juice
  • 2 tsp caster sugar
  • 4 tbsp hot water

Made with
Lee Kum Kee products

Premium Light Soy Sauce 150ml

Soy Sauce

Premium Light Soy Sauce
Oriental Sesame Dressing 207ml

Cooking and Dipping Sauces

Oriental Sesame Dressing

How to make it

  1. Place the finely sliced lemongrass, garlic and red chilli in a prep bowl and set aside. Next, in a separate prep bowl stir together all ingredients for the dressing, adding the hot water last to completely dissolve the sugar.
  2. On a steam-proof plate that will fit into your bamboo steamer, place your sea bass fillets on top of each other, each skin-side out, mimicking a whole fish, then gently spread your lemongrass rub over the top of the fish. Steam the fish in a wok filled 1/3 – ½ way with boiling water for 8-10 minutes depending on size. Tip the water out of your wok and return to the heat until bone dry. Then add 1-2 tablespoons vegetable and heat until smoking hot.
  3. Scatter the coriander leaves over the fish and pour the smoking hot oil over the coriander. Lastly, pour ‘dressing’ over the top of the fish and serve with steamed rice on the side.