I know a lot of people like to eat their fish in fillets without evidence that it did once have bones and a head but I prefer eating fish whole. You could make this recipe with fillets but for those who are not squeamish, I’d definitely recommend using the whole fish.
I normally eat seabass mediterranean style with lots of garlic, parsley and lemon but I wanted to shake things up today and have been in an Asian mood. Thus this seabass was born. Hope you enjoy as much as I did.
I wanted to use my Thai-stacked steamer for this recipe but the fish was so massive that it didn’t fit so I had to settle for using a baking tray and covering it with aluminium foil instead.
1 whole seabass, gutted and scaled
5cm piece ginger, cut into strips
1 – 2 spring onions, cut lengthwise into strips
1 red chilli
1 Tbsp ajo y perejil (or sliced garlic)
1 Tbsp sesame oil
2 Tbsp light soy sauce
1 Tbsp dark soy sauce
1 tsp Chinese 5 Spice
2 Tbsp Shaoxing Rice Wine
Dried shiitake mushrooms, rehydrated in cold water
Shiitake Dashi (water from rehydrating the shiitake mushrooms)
1/2 spring onion, cut lenghwise into stips
1cm fresh ginger, cut lenghwise into stips
1/2 red chilli, cut lenghwise into stips
1 Place the whole fish on a bed of ginger and spring onions to prevent it from sticking to the bottom of the baking tray and also to give it that all important fragrance. Make incisions all along the fish and then massage on some ajo y perejil into all the nooks and crannies.
2 Dress ginger, red chilli and spring onions with garlic, sesame oil, light soy sauce, dark soy sauce, Chinese 5 spice and Shaoxing rice wine. Insert this mixture into the incisions and then pour over the sauce. Throw in some shiitake mushrooms into the pan and top with shiitake dashi to allow steam to be created inside the tray.
3 Cover with aluminium foil and steam in the oven for 10 – 15 mins, depending on the size of the fish. To check if it is ready make sure the skin and flesh pull away easily from the bone.
4 Garnish with fresh ginger, chilli and spring onions.
Serve with Shiitake and Wakame Rice