Method
- Score the ocean bass on sides at 2cm times, cutting roughly 1cm deep, then put into the steamer tray. Sprinkle the interior and each side from the fish gently with ocean salt.
- Mix the spring onions, chilli, ginger root, coriander stalks and the majority of the leaves together on the board, then stuff and push in to the cavity and slits within the fish. Squeeze within the lime juice, adding the squeezed lime halves towards the tray. Hit up having a a little soy sauce, then cover using the lid. Fill the steamer pocket around the front from the oven with around 1 litre water, then slot the steamer tray into the foot of the oven so the metal nozzle around the tray engages with the rear of the oven, and hang to steam for approximately 25 minutes, or until cooked perfectly.
- Serve on the bed of fluffy grain, drizzled using the juices from the foot of the steamer tray, a drizzle of sesame oil and also the remaining coriander leaves sprinkled over.
Tip
Diet per serving
Diet per serving
Of the adult's reference intake
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