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Whole Steam Sea Bass with Preserved Chinese Lettuce, Mushroom and Fresh Chilli Dip

Guten Appetit

Difficulty: Easy

Servings: 2-3

Preparation Time: 30 mins

Cooking Time: 40 mins


Ingredients for Fish
  • 1.5 - 2kg Whole Seabass/ Snapper - Scaled
  • 20g Dried Shiitake Mushrooms - Soaked
  • 1 Tablespoon Fermented Soy Beans
  • 10g Garlic – Chopped
  • 10g Ginger – Sliced
  • 2 Tablespoons Light Soya Sauce
  • 1 Tablespoon Sesame Oil
  • 1 Stalk Red Chilli – to Garnish
  • 20g Preserved Chinese Lettuce
  • 2 Pieces Preserved Plums
  • 2 Stalks Coriander Leaves – to Garnish
  • To Taste Salt
  • To Taste Pepper
Ingredients for Chilli Sauce
  • 200g Red Chilli – Deseeded
  • 2 Stalks Coriander Leaves
  • 1 Piece Large Lime – Juiced
  • To Taste Salt
  • To Taste Pepper


Step 1.

Preparation for Steamed Fish

  • Pre-heat oven in ‘Steam’ mode.
  • Place the whole fish in a baking tray and season it with salt and pepper evenly.
  • Place other ingredients (without coriander leaves) over the fish and steam them for about 20 minutes.
  • Remove the tray with steamed fish from the oven. Top it off with garnish and coriander, and serve.

Step 2.

Preparation for Chilli Dip

  • Blanch the deseeded chilli lightly in boiling water.
  • Blend the chilli, lime juice and coriander together.
  • Season with salt and sugar to taste, then blend them again.

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