Marni cooks

Sea Bream with Spring Onion and Ginger

Sea Bream with Spring Onion and Ginger
Preparation time:
10 minutes
Cooking time:
20-25 minutes
Serves:
2

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
  • 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.

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