3 stems spring/salad onions, sliced thinly and diagonally
2 cloves of garlic, thinly sliced
1 inch ginger, cut in thin stalks
2 fillets of sea bass
1 tsp of RoniB’s Kitchen Black Bean Chilli oil or Extra Hot Black Bean Chilli oil (you may add more to your taste)
1 tbsp light soy sauce
1 tsp toasted sesame oil
Pinch of ground black peppercorns
Banana leaves or aluminium foil, to wrap the fish
Bamboo steamer or any steamer you may have
In a bowl, mix together soy sauce, RBK Black Bean Chilli Oil, toasted sesame oil, garlic and ground peppercorns. Set aside
Pat the fish dry and sprinkle a pinch of salt on each side. Set aside.
Prepare your steamer. While the water is coming up to the boil, prepare your banana leaves or aluminium foil.
Cut the banana leaves or aluminium foil to a size that will wrap your fish fillets. Prepare one sheet per fillet.
Take one sheet and brush with some oil. Place one fillet in the middle.
Sprinkle with the garlic, ginger and spring onions.
Add half the sauce mixture. Wrap the fish loosely to allow steam to circulate inside the packet. If using banana leaves, secure with a toothpick.
Repeat this step with the second fillet.
Once the steamer is ready, place the wrapped fish in the steamer. Cook for about 5 to 7 minutes.
Remove from the steamer and let rest for 2 minutes. Be careful when opening the packet as the steam that will escape will be very hot.
Transfer to a serving plate.
Serve hot with cooked rice and some stir fry vegetables or grilled aubergines.
A simple, healthy fish dish that is tasty and perfect on cold chilly nights.