Steamed Bass on a Bed of Vegetables
Ingredients
- Ingredients
- 4 Double-bass fillets (à 180 grams)
- 2 Tbsps lemon juice
- 400 grams soybean sprout
- 300 grams baby Bok Choy
- ½ Cucumber
- 1 ½ centimeters fresh ginger
- 1 garlic clove
- 2 Tbsps sesame oil
- peppers
- 1 Tbsp dark soy sauce
- 1 Tbsp Oyster sauce
- 1 tsp Fish sauce
- ½ bunch Thai basil (red and green)
- 600 milliliters fish stock
- 2 Tbsps roasted Sesame seeds
Preparation steps
Rinse the perch fillets, pat dry, sprinkle with lemon juice and set aside. In the meantime, rinse the sprouts and drain. Rinse the bok choy, shake dry and cut into strips. Peel the cucumber, halve lengthwise, remove the seeds and cut into 4 cm (approximately 2 inch) long, thin strips. Heat 2 tablespoons sesame oil in a wok or large skillet. Peel the ginger and garlic, chop finely and saute.
Add the sprouts and bok choy and cook, stirring occasionally for 3 minutes. Add the cucumber strips to the pan and season with pepper, soy sauce, oyster sauce and fish sauce.
Rinse the basil, shake dry, pluck off the leaves and add them to the pan. Bring the fish stock to a boil in a wok or large pan. Place the fish fillets in a bamboo steamer, sprinkle with salt and pepper and set it over the simmering stock. Cover and cook until the fish is just cooked through, 7-10 minutes. Arrange the vegetables on a plate, top with the fish and serve sprinkled with sesame seeds.
