Tag Archives: tea

Thai Style Steamed Sea Bass with Jasmine Rice

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.

Ingredients

Basmati rice

  • 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.

Jasmine Tea

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.

Frozen chilli

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.

Seabass raw

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.

Vegetables raw

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!

Steamed sea bass complete

Our Sweet Weekend

It’s been a busy weekend for us, but most of our activities seemed to involve eating and drinking! We just thought we’d post a few photos of our creations and discoveries.

In a fit of excitement over the return of The Great British Bake Off (10 more sleeps!), we baked some delicious blueberry muffins from a classic Mary Berry recipe.  Bezza never disappoints, and these muffins were a doddle to knock up and absolutely delicious.  Traditionally served for breakfast but perfect any time with a good cup of tea (we made Irish Breakfast – a bit stronger than English Breakfast.  Thanks Ireland!).

More muffins

Blueberry Muffins

Bristol has some amazing green spaces, and it’s great to see some covered in wild flowers – perfect for bees and butterflies!  This photo was taken in Castle Park in central Bristol.

shot_1376130507848

I went for a bike ride down to Chew Valley reservoir on Sunday morning and when I got back this delicious macaron was waiting for me!  Bird had picked it up after ballet from Crumpet Cakes at the Tobacco Factory Market.  This one was espresso flavoured, we also had lemon and a stunning raspberry and white chocolate.

_MG_2243

Finally it would be a crime to forget about the Bristol Balloon Fiesta.  It’s been on since Thursday and twice a day we have had a multitude of balloons flying over our house.  Here’s a snap of our favourite!

_MG_2236

Hope everyone had a great weekend!