The Citrus Sea-bass

I am most excited to share my house favourite recipe for a fish fillet; Sea bass with citrus soy, a recipe by Marcia Porch.

For those who worry about cooking with fish, let me assure you it is easier than you think. Fish is a great source of protein and omega3 fatty acids. If you are not a vegetarian, you should try to make fish a major part of yours and your children’s diet plan.

In this dish the citrus sea bass is beautifully flavoured with a marinade of pineapple & orange juice, some ginger and soya sauce. It is then steamed to produce a light and fragrant fillet of fish. My husband stated that it would go well with a pint of chilled beer. My kids and I, on the other hand, enjoy this over rice with chopsticks.

If you have been following my blog, you will know that this is my first ever fillet recipe. I admit I was worried about how it will look when photographed, but to be honest, this was truly an easy dish to compile as well as plate and the photograph?! Well, you tell me?

Here is how to prepare it.

Ingredients :-

• 170 gms sea bass fillet (In the photograph, i used pangasius fillet because i couldn’t get my hands on sea bass. Any firm white fish should do.)
• 2-3 tbsp grated ginger (according to taste)
• ½ cup freshly squeezed pineapple juice
• ½ cup freshly squeezed orange juice
• 1/3 cup soya sauce
• 1 tbsp sesame oil
• 1 tbsp finely chopped celery (the original recipe used spring onions, I prefer celery. The choice is yours.)
• pinch of cayenne pepper (skip if giving to small children)

* You should be able to easily find sea bass fillet in supermarkets however if you only find a whole sea bass, ask your fishmonger to slice a fillet for you and remove its bones and skin. Most fishmongers are happy to do so.

1. Make a marinade by combining all ingredients above (except for the fish and chopped celery).
2. Slip the point of a sharp knife into the flesh of the fish and make a slit from side to side, just enough to allow flavours to seep in.
3. Pour the marinade over the fish and refrigerate for a minimum of 2 hours.
4. Remove fish from the refrigerator and place it in a heat resistant plate. Pour only a bit of the marinating sauce over the fish. Then place this plate inside a steamer on the top most rack.
5. Steam fish for about 6-8 minutes until cooked through. You will know it is done, when the inner part of the slits you made earlier appear opaque and separate easily.
6. In a separate pan, pour in the left over sauce (from the marinating bowl) and cook on low, until sauce thickens. The consistency of the sauce depends on your liking.
7. Transfer fish to a serving plate, top it with a layer of thickened sauce from the pan and garnish with celery.
8. Serve hot.



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