Preparation time: 25 minutes

Number of servings: 4

INGREDIENTS

• 1.3kg sea bass
• 5 spring onions
• 30g ginger
• 1 red chili pepper
• 1 bunch of cilantro
• 30g dried Chinese mushrooms, sliced

Soy sauce mix:

• 3 Tbsp light soy sauce
• 3 Tbsp water
• 1 Tbsp sugar
• ½ tsp vegetable stock powder
• ¼ tsp Maggi seasoning
• 1 tsp sesame oil

HOW TO MAKE IT

Put the dried mushrooms in a bowl and add water. Soak the mushrooms until they are soft. Cut the spring onions, ginger and red chili peppers into thin strips. Put the spring onions in a bowl and add cold water, they will curl up after a while. Drain the spring onions. Wash the sea bass and dry it with a paper towel. Make some diagonal slits in the thickest parts of the fish.

Put a couple of ginger strips on a plate. Put the fish on top. Put some ginger strips in the fish belly and sprinkle the rest of the ginger strips over the fish, together with the Chinese mushrooms. Steam the fish for about 20 minutes. The steaming time depends on the size and thickness of the fish. Drain the steaming moisture.

Make the soy sauce mix in the meantime. Warm up the light soy sauce, water, Maggi seasoning, sugar and vegetable stock powder in a small saucepan. Stir well until the sugar has dissolved. Lastly, add the sesame oil.

Sprinkle the fish with the spring onions and red chili peppers. Heat 5 tablespoons of oil in a saucepan, make sure the oil is really hot. Carefully pour the hot oil over the spring onions. Sprinkle cilantro on top and put 3 tablespoons of the soy sauce mix over the fish.