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Ching's Steamed Sea Bream with Vietnamese Mint and Wild Coriander Salsa Verde

Steamed sea bream seasoned with Chinese spices, served with a vibrant salsa verde of mint, coriander, ginger, and chillies.

HealthySeafoodHigh ProteinDairy FreeSteamedGluten Free Option

Estimated Nutrition

Per Serving Total
Calories 710.3 kcals 1420.5 kcals
Carbohydrates 9.3 grams 18.5 grams
Fat 44.2 grams 88.4 grams
Protein 68.1 grams 136.2 grams
Cook Time
15 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
45
ml
Light Soy Sauce
2 to 3 tbsp
NutsSeeds
2
pinch
Spice Mix
toasted and ground Chinese cardamom, star anise, and Sichuan peppercorns
2
pinch
Sea Salt
1
clove
Garlic
peeled, crushed and finely chopped
1
handful
Vietnamese Mint
large handful, finely chopped
1
handful
Wild Coriander
large handful, finely chopped
0.25
tsp
Sea Salt
OilsFats
75
ml
Groundnut Oil
approx 5 to 6 tbsp
Seafood
675
g
Sea Bream
whole, large, cleaned
Vegetables
2.5
cm
Ginger
fresh root, peeled and finely chopped
8
piece
Chilli
small fresh, finely sliced
2
piece
Spring Onion
finely sliced

Steps

  • Season both sides of the fish with toasted Chinese spices and salt.
  • Place the fish on a heatproof plate inside a bamboo steamer.
  • Steam the fish over a wok of boiling water on high heat for 10 to 15 minutes.
  • Mix all salsa verde ingredients together in a small bowl.
  • Pour the salsa verde over the cooked fish and serve immediately.