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Posts Tagged ‘spring onion’

Steamed Sea Bass with Garlic, Ginger and Spring Onions

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , , , , , , on 4 November 2025| Leave a Comment »

We are beyond excited by our subscription seafood box from Urban Monger. This is what we did with two whole sea bass that arrived on our doorstep amongst various other delicious things. Serve with steamed rice and tenderstem broccoli.

Wine Suggestion: We love classic wines that are slightly atypical, but showing a new direction in wine. Tonight we wanted a crisp, fresh and dry white so opened a Sybille Kuntz Kabinett Riesling from the Mosel in Germany. A wine like this from the Mosel would have typically had residual sugar but Sybille makes all her wines completely dry, it’s a roaring success and such a thrill to drink with this delicate, and flavoursome dish. A celebration of flavour all round.

Steamed Sea Bass with Garlic, Ginger and Scallions – serves 2-3

  • 2 x 350g whole sea bass, scaled, cleaned and gutted
  • 15g root ginger, cut into fine matchsticks
  • 4-5 scallions, trimmed and thinly sliced
  • 1 red chilli, finely sliced
  • 2 tbsp dark soy sauce
  • 2 tbsp sesame oil
  • 4 cloves of garlic, finely sliced
  • a handful of coriander, roughly chopped

Put the fish in a fish kettle and sprinkle over the ginger (if you don’t have a fish kettle you could use a steamer or a rack in a roasting tin). Add 2cm of water. Use a couple of balls of tin foil to lift the rack up above the water level. Cover with the lid (or foil) and steam for about 10 minute or until cooked through. It’s easiest to use a thermometer and the fish should be 60C.

Lift the fish onto a warm serving dish and scatter over the scallions and chilli, then cover to keep warm.

Spoon about 5 tbsp of the cooking juices into a small pan, add the soy sauce and bring to the boil. Pour this over the fish. Heat the sesame oil in the same pan, then add the garlic and fry for a few seconds, then pour over the fish. Sprinkle with the coriander and serve.

(Original recipe from Rick Stein’s Simple Suppers, BBC Books, 2023.)

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Chipotle Roast Pork with Black Bean & Avocado Salsa

Posted in Food, Pork, tagged , , , , , , , , , , , on 3 August 2014| 3 Comments »

Chipotle roast pork with black bean salsa

We often pick up a pork fillet at the butcher’s as they are cheap and versatile.  Make the salsa before you start cooking the pork so the flavours have time to develop.

Chipotle Roasted Pork with Avocado & Black Bean Salsa – serves 4

  • 2 pork tenderloins/fillets, about 250-350g each
  • 1 tsp coarse sea salt
  • 1 tsp chipotle paste
  • ½ tsp olive oil

FOR THE SALSA: 

  • ½ small red onion
  • 2 limes
  • 1 red chilli
  • few coriander sprigs
  • 1-2 tbsp olive oil
  • 1 ripe but firm avocado
  • ½ x 400g tin black beans, drained and rinsed
  • 1 spring onion

Prepare the pork by removing the sinew from the surface. Cut each fillet in half.

Mix the salt, chipotle paste, olive oil and some freshly ground black pepper in a small bowl. Rub the marinade all over the pork pieces. Leave in the fridge to marinate for at least half an hour, or up to a few hours.

Heat the oven to 170ºC/gas mark 3.

Put a non-stick frying pan over a medium heat, brown the pork evenly all over. Transfer to a roasting tin and roast in the oven for 20-25 minutes or until cooked but still juicy. Test by inserting a skewer into the thickest part for 10 seconds, then rest it on your inner wrist; it should feel hot.

Remove from the oven and leave to rest for 5 minutes before carving on the diagonal into 7-8mm thick slices. Spoon the salsa onto a platter and top with the pork.

TO MAKE THE SALSA: 

Peel and finely dice the red onion and put into a bowl. Finely grate the zest from one of the limes and squeeze the juice from both. Add the lime zest and half the juice to the onion, saving the rest for seasoning at the end.

Cut the avocado into even dice and thinly slice the spring onion. Coarsely chop the coriander leaves.

Stir the avocado, black beans, spring onion, and coriander into the onion and lime mixture. Stir in the olive oil and season well with salt and more lime juice if needed. Leave to stand for 30 minute for the flavours to develop.

(Original recipe from Leith’s How to Cook, Quadrille Publishing, 2013.)

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