Golden Ginger-Scallion Sea Bass
with Steamed Rice and Umami-Glazed Veggies
Savoury, aromatic ginger-scallion oil is a beloved Cantonese condiment that can be used raw, but for this dish, we're opting to stir it into hot oil for a mild but sizzling treatment. Adding layers of flavour could not be any easier with this sauce technique, and your dinner table will be better for it.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Sea Bass
(Contains Sea bass)
¾ cup
Basmati Rice
113 g
Mushrooms
113 g
Sugar Snap Peas
2 unit(s)
Green Onion
30 g
Ginger
2 unit(s)
Garlic, cloves
1 unit(s)
Miso Broth Concentrate
(Contains Soy May contain Sulphites, Milk, Gluten, Mustard, Sesame, Soy, Crustaceans, Tree nuts, Fish, Egg, Wheat)
½ tbsp
Soy Sauce
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
½ unit(s)
Honey
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
½ tsp
Chili Flakes
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 1 1/4 cups (2 1/2 cups) water, 1/8 tsp (1/4 tsp) salt and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
- Trim sugar snap peas.
- Cut mushrooms into 1/4-inch thick slices.
- Add snap peas, mushrooms and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Toss to coat.
- Roast in the bottom of the oven, stirring halfway, until veggies are tender and golden-brown, 10-14 min.
- Peel, then grate ginger.
- Thinly slice green onions.
- Peel, then grate or mince garlic.
- Melt 1 tbsp (2 tbsp) butter in a large bowl in the microwave, 30 sec.
- Add ginger, garlic, half the green onions and chili flakes to a medium heatproof bowl. (NOTE: Reference heat guide.) Stir to mix.
- Heat a large non-stick pan over medium-high heat. When hot, add 3 tbsp (6 tbsp) oil, swirling pan until oil is shimmering and rippling slightly.
- Carefully pour the hot oil over ginger-green onion mixture. (NOTE: the mixture will sizzle slightly — this is normal!) Once oil is no longer sizzling, add half the miso concentrate. Season with salt and pepper. Stir to mix.
- Add soy sauce, half the honey (use all for 4 ppl) and remaining miso concentrate to bowl with butter. Stir to mix. (This is your umami glaze!)
- Pat sea bass dry with paper towels, then season with salt and pepper.
- Sprinkle Cream Sauce Spice Blend over both sides of sea bass, coating evenly.
- Heat the same pan (from step 4) over medium-high. When hot, add 1 tbsp oil, then sea bass, skin-sides down. (NOTE: For 4 ppl, cook sea bass in two batches, using 1 tbsp oil per batch.)
- Cook until skin is crispy, 2-3 min. Flip and cook until sea bass is opaque and cooked through, 2-3 min.**
- Add veggies to bowl with umami glaze. Toss to coat.
- Fluff rice with fork and stir in remaining green onions.
- Divide rice between plates.
- Top with veggies and sea bass.
- Spoon ginger-scallion sauce over sea bass.
- Spoon any remaining umami glaze over rice.