Sea Bream with Spring Onion and Ginger by Marni Xuto
| Serves: 2 | Category: Fish | Chef: Marni Xuto | Course: Mains | Machine: Mixer | Total time (min.): 35 |
To celebrate Chinese New Year, Marni is serving authentic sea bream with spring onion and ginger. In Chinese culture eating fish on Chinese New Year is a sign of surplus and fortune. Deliciously meaty sea bream marinated in a host of aromatic flavours and served with wonderful tenderstem broccoli!
Ingredients
- 250g whole sea bream gutted and cleaned
- 15g ginger-peeled and julienne cut (finely)
- 10g chilli -julienne cut finely
- 1g coriander
- 2 spring onions finely sliced.
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar or dry sherry
- 1 tbsp vegetable oil
- 1 tbsp toasted sesame oil
- 1 pinch sugar
- 1/2 tsp salt and black pepper
Tools
- Titanium Chef Patissier XL
Method
- Season the whole sea bream with salt and pepper.
- Mix the light soy sauce, oyster sauce, rice vinegar, vegetable oil, toasted sesame oil and sugar in a small jar.
- Place the sea bream in parchment paper. Then place the ginger, spring onion and chilli on top.
- Fold each corner and use the staple to create a parcel.
- Pour the sauce on top of the fish. Fold and seal all corners well.
- Fill the 1.5 litres of water into the mixer bowl.
- Put the parcel on the steamer basket attachment and place it in the mixing bowl.
- Set the Kenwood Cooking Chef XL on the touch screen at 120 Celsius for 20 minutes, then press start.
- Carefully remove the fish and transfer it to a serving place. Serve immediately.