Steamed Sea Bass in Hot Beer and Ginger Lime Sauce

Elegant whole steamed sea bass infused with ginger, lime, and beer, served with a savory aromatic sauce and basmati rice.

Healthy Seafood Main Course High Protein Steamed

Estimated Nutrition

Calories

542.1

kcal / serving

1084.2 kcal total

Carbs

26.4g

per serving

52.8 g total

Fat

19.2g

per serving

38.4 g total

Protein

57.8g

per serving

115.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Light Soy Sauce

Fruits

piece

Lime

Zest only

GrainsCereals

set

Wild Basmati Rice

Steamed, to serve

Liquids

Shaoxing Rice Wine

About 15ml

Dry Sherry

Alternative to rice wine

330

Chinese Beer

Or other light beer

NutsSeeds

handful

Coriander

Roughly chopped

OilsFats

Groundnut Oil

Seafood

550

Sea Bass

Whole, de-scaled, gutted, cleaned, and skin scored

Vegetables

2.5

Root Ginger

Peeled and cut into long thin strips

piece

Spring Onion

Sliced into long strips

tbsp

Root Ginger

Freshly grated

Method

Steam the fish over a pan of boiling water for 8 to 10 minutes until cooked through.

Remove the fish from the steamer, pour the hot sauce over it, and serve with rice.

Add the spring onions and coriander once the liquid boils, then remove from heat.

Place the fish on a heatproof plate, pour rice wine over it, and place into a bamboo steamer.

Stir-fry grated ginger for a few seconds, then stir in lime zest, beer, and soy sauce.

Sprinkle half the ginger and spring onion strips over the fish and place the rest inside the cavity.

Heat a wok until smoking and add the groundnut oil.

Turn off the heat and leave the sea bass to rest in the steamer.