In an attempt to counteract the large volumes of cakes/sweets/biscuits we have been consuming over the last few weekends and will probably continue to consume (it’s practically the law when you have guests or are a guest that you have to set yourself well on the track to diabetes) we’ve been getting super healthy with our evening meals. Thai and Vietnamese style food just screams healthy to us – the fresh, spicy, clean flavours are exactly what we need. This recipe, steamed sea bass with jasmine rice and stir fried vegetables, is particularly virtuous. The fish is wrapped in pak choi leaves and steamed over a fragrant liquid while the vegetables set you well on your way to 5 a day (and the jasmine rice is just lush – don’t try to take our carbs away, you might lose your hand!). This one was a make-it-up-as-we-go-along number, as so many of our recipes are, and we’re chuffed with how it turned out! It was also our first time using our new bamboo steamer and we predict we’ll be getting lots of use out of it.
- 1 tsp jasmine tea leaves or 2 jasmine tea bags
- 2 sea bass fillets
- A piece of ginger, about 2-3 inches long, cut into matchsticks
- 2 limes
- 2-3 pak choi
- 1 birds-eye chilli, thinly sliced
- 1 stick of lemongrass, bruised and chopped in half
- 2 tsp brown sugar
- 1 clove garlic, sliced thinly
- 1 tbsp fish sauce
- A selection of vegetables (we used baby corn, pak choi, mange tout, carrot, sugar snap peas XXX), sliced into bite-sized pieces
- 2 tsp oyster sauce
- Sesame oil
- Neutral oil such as sunflower or vegetable
Brew the tea for the rice by placing your loose tea or tea bags in a jug and pour over half a litre of boiling water. Allow to brew for at least 5 minutes. Once brewed pour into a saucepan (making sure to strain it if using loose leaf tea!) and top up with more boiling water if necessary, then place over a medium heat to bring to a rolling boil. Once boiling add the rice and stir occasionally until cooked.
Fill up a saucepan (over which you can fit your steamer) about a third of the way full with water. Throw in half of the ginger matchsticks, the chilli, the lemongrass, the garlic, half of the fish sauce, half of the sugar and the juice of half a lime. Bring this to the boil.
Meanwhile cover the bottom of the steamer with a layer of pak choi leaves and then lay the sea bass fillets on top. Squeeze over the juice of half a lime and sprinkle the fish with the other half of the ginger. Place another layer of pak choi leaves on top so that the fish is completely covered. If you don’t have a bamboo steamer then you could easily use a metal vegetable steamer, or just buy one – they’re dirt cheap in Asian supermarkets. Once the steaming liquid is bubbling place the steamer over the top. The fish will take around 5-10 minutes to cook depending on thickness, about the same amount of time as the rice.
To make the sauce for the stir-fried vegetables mix together the oyster sauce with the remaining fish sauce and sugar, the juice of half a lime, a few drops of sesame oil and enough water to thin it out.
When the rice and fish have a few minutes of cooking time left get a wok really hot, add 1 tsp of neutral oil, throw in the vegetables and stir to coat in the oil. Once coated and beginning to wilt throw in the sauce and continue to cook for 1-2 minutes until the vegetables are slightly soft but still retain a lot of crunch.
Then just dish it all up! Spoon some of the delicious steaming liquid over the fish, it should be just cooked and really moist with delicate Asian flavours. Sit back and feel smug at just how healthy you’ve been!