Easy Chinese style steamed bass
You don't need a steamer to steam fish, any sauce pan with a lid will do. Here is a quick and easy Chinese style bass recipe which can all be done in one pan. This works best for 1 or 2 people. if you are feeding more its best to use the same pan to repeat the process rather than overload the pan this one's all about speed.
you will need : a frying pan or wide bottomed sauce pan that has a lid
Ingredients: Bass fillets (1 per person), pak choi (1 per person), ginger, chilli, garlic, apple Juice, soy sauce, 1 lime.
Cut the Pak Choi into halves keeping the stem intact so the leaves stay together.
Add some vegetable oil to the pan (you could add a glug of sesame oil here for a different flavour) and gently fry the the pak choi on the cut edges until the caramelise a bit.
While that is happening, dice some chilli, ginger and garlic into matchsticks. About 1 garlic clove, 1/2 a chilli and a thumb sized bit of ginger per person will do.
Remove the pak choi and set aside
Add the ginger chili and garlic to the pan, adding a Little more oil if it is dry.
Fry for 30 secs or so
To the pan, add 1/2 cup of soy sauce, 1 cup of apple juice and a squeeze of lime per person.
Put the lid on and bring this to a gentle simmer.
Once simmering turn the heat down enough to maintain the simmer then add the pak choi back in.
Important : the pak choi should not be fully submerged
Gently lay the sea bass fillets on to the pak choi so that they sit above the simmering soy liquid.
Return the lid and simmer for 6 mins
the steam form the boiling liquid will steam the bass so leave the lid on until you think its nearly done.
serve with sticky jasmine or Basmatti rice and garish with some finely sliced spring onions