Lemongrass steamed sea bass

Emily Bridges

Co-founder IBDrelief

The lemongrass and herbs in this recipe compliment the sea bass perfectly giving it an Asian feel.

Ingredients

2 Sea Bass fillets
1tbsp Olive Oil
2 Garlic Cloves
1 Lemongrass Stalk
1tbsp Lemongrass Paste
1tsp Thyme , Fresh
1tsp Coriander , Fresh
1tbsp Tamari
1tbsp Soy Sauce (not gluten free)
1tsp Sesame Oil
1tsp Chili Flakes (Optional) (Not nightshade free)

Method

  1. Boil a saucepan of water
  2. Chop the garlic, lemongrass, coriander and thyme. Mix them together with the olive oil and then rub the mixture into the sea bass fillets
  3. Place the fillets into two square pieces of baking paper and place the sea bass fillets in the centre of each piece. You now want to enclose the fish in the paper, leaving some air inside to steam the fish. Fold both of the longest sides of the paper into the middle and then twist the paper at either end of the fish so that you have something that looks a bit like a Christmas cracker
  4. Place a large sieve or colander over the pan of boiling water and place the fish parcels inside. They should now sit above the water. Leave for around 5 minutes. When the fish is cooked it should have all turned white (be careful when opening the parcels as hot air will escape)
  5. Mix together the tamari (or soy sauce), sesame oil and chilli flakes (if using). Pour over the fish

Serve with rice noodles, plain rice, stir fired veg, stir fried green veg and/or sesame samphire.

Emily Bridges

Co-founder IBDrelief

I have been supporting my husband in his journey with ulcerative colitis since 2008, have a passion for learning about IBD and am a keen amateur cook!

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