Posted in: Recipes
Tower Healthy Quick Dish: Steamed Sea Bass in Black Bean SauceThis week we’ve been scouring the recipe catalogues here at Tower HQ to bring you a brand new recipe as part of our Tower Healthy Quick Dish Series. Over the next few months we’ll be sharing healthy, nutritious recipes that you can throw together in a matter of minutes, giving you with plenty of mealtime inspiration for the whole family. Whether it’s a healthy swap for an old favourite, or a fresh new meal idea to spice up your dinner time, we’ve got you covered. This week, in honour of the Chinese Year of the Monkey, we’re bringing you a taste of China with our quick and easy Steamed Sea Bass in Black Bean Sauce, perfect for ringing in the Chinese New Year! Recommended Appliance: Tower 3 Tier Steamer Total Time to Table: 30 minutes Total Cost Per Serving: £2.99p Contains Nuts? No Suitable for Vegetarians? No Serves: 2
Ingredientsx 2 sea bass fillets (skin on) x 1 2cm piece ginger (thinly sliced) x 2 tbsp rice wine For the Black Bean Sauce x 2 garlic cloves x 2 tbsp ginger (grated) 100g black bean sauce x 1 ground nut oil x 1 tbsp rice wine x 3 tbsp sesame oil x 3 tbsp light soy sauce To Serve Cooked jasmine rice x 2 spring onions (thinly sliced)
- First, take a sharp knife and slice 4 slits into the skin of the sea bass fillets. The 7 inch Sankuto Knife from the Tower 8 Piece Professional Knife Set would be perfect for this.
- Into these slits, place thin slices of ginger then season all over with salt and ground white pepper.
- Pour the rice wine all over the fish before carefully placing into a steamer – we would recommend the Tower 3 Tier Steamer for this. Steam on high for 7-8minutes then remove and set aside to rest.
- Into a hot frying pan like the Tower 28cm Colour Change Ceramic Coated Frying Pan, add the ground nut oil then add the black bean sauce, ginger and garlic and stir fry for a 30 seconds.
- Add the rice wine, sesame oil and soy sauce and simmer.
- Serve the fish on a bed of cooked jasmine rice and drizzle over the black bean sauce. Garnish with crunchy spring onion slices.
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