Steamed Sea Bass With Noodles

This is a typically Eastern way to cook fish. It results in the fish being plump and moist, and gently perfumed with the flavours of lemon grass and ginger. The generous size of the wok allows sufficient room for a steaming rack to hold the fish above the gently simmering liquid.  

Serves 2

Preparation time: 10 minutes
Cooking Time 10 minutes

  • 450 g (two 1 pound) small sea bass, cleaned
  • 2.5 cm (1-inch) piece fresh ginger, peeled and sliced very thinly
  • 2 tablespoons chopped fresh flat-leaf parsley 3 pieces lemon grass
  • 2 teaspoons light soy sauce
  • 125 g (41⁄2 ounces) dried fine egg noodles

1. Cut off the fins, tail, and head of the fish, if preferred. Cut two deep slashes into both sides of the fish and push a few pieces of the ginger and a little of the parsley into the slashes. Cut the lemon grass pieces in half

lengthways and put a small piece inside the cavity of each fish.

 

2. Put 500 ml (2 cups) of water and a piece of lemon grass into the wok over a medium heat on the hob. Bring to a boil, then reduce to a gentle simmer. Position a steaming rack in the wok.

 

3. Place the fish on the rack, scatter over the remaining pieces of lemon grass and sprinkle with 1 teaspoon of the soy sauce. Cover and steam for 8 to 10 minutes.

 

4. Uncover the wok and carefully lift up the rack holding the fish. Add the dried noodles to the liquid with the remaining chopped parsley. Return the rack and fish to the wok, re-cover and cook for 3 to 4 minutes longer.

 

5. Remove the fish from the wok and discard the lemon grass. Drain the noodles, discarding the lemon grass. Serve the fish on top of the noodles with the remaining soy sauce sprinkled over the top.

 

Light soy sauce is more salty than dark, so do not add salt to the recipe until after you have tasted it. Other small whole fish, such as trout or small sea salmon, can also be used in this recipe.

 

A Pinot Gris or Muscat from the Alsace region of France are the top choices for this dish. Both will work well with the ginger and lemon grass.