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Steamed sea bass in hot beer and ginger lime sauce
Fruit and vegetables
2.5cm/1in piece fresh root
ginger
, peeled and cut into long thin strips (juilienne)
1
spring onion
, sliced into long strips
1 tbsp freshly grated root
ginger
1 lime,
zest
only
1
spring onion
, sliced into long strips (juilienne)
1 large handful
fresh coriander
, roughly chopped
Tins, packets and jars
steamed wild
basmati rice
, to serve
Cooking ingredients
2 tbsp groundnut oil
2 tbsp light
soy sauce
Meat, fish and poultry
1 whole wild
sea bass
(about 550g/1¼lb), de-scaled, gutted, cleaned and skin scored several times with a sharp knife
Other
1 tbsp Shaoxing rice wine or
dry sherry
1 tbsp Shaoxing rice wine or
dry sherry
330ml/11½fl oz Chinese
beer
or other light
beer
Back to recipe
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