Pla Kapong Neung Si Ew (Steamed Sea Bass with Soy and Ginger)
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Ingredients
- 1 whole sea bass, gutted and scaled
- 30 g fresh ginger, cut into fine strips
- 3 spring onions, sliced
- 3 tbsp light soy sauce
- 1 tbsp sesame oil
- 3 garlic cloves
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 127 kcal
- Protein
- 15.1 g
- Carbohydrate
- 3 g
- of which sugars
- 0.7 g
- Fat
- 5.7 g
- of which saturates
- 1.1 g
- Fibre
- 0.7 g
- Salt
- 2.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Score the skin of the sea bass a few times on each side and lay it on a heatproof plate with half the ginger underneath.
- 2
Set the plate on a steamer rack over simmering water, cover and steam for 15 to 18 minutes until the flesh flakes easily.
- 3
Crush the garlic and fry in the sesame oil for 1 minute until golden.
- 4
Pour the light soy sauce over the hot fish, then spoon over the garlic oil.
- 5
Scatter with the remaining ginger, spring onions and coriander and serve with jasmine rice.
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