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Posts Tagged ‘Whole fish’

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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BBQ Trout with Spinach & Cream

Posted in Barbecue, Fish, Food, Gluten-free, tagged , , , , , , , , , on 2 November 2024| Leave a Comment »

This recipe works well using fillets that have been grilled with fennel seeds and a bit of dill rubbed into the oiled sides before putting on the barbecue. However as we had a whole fish we adapted cooked it whole with some rosemary and lemon. Either way it’s handy to have a temperature probe to make sure the fish is up to 60C and therefore cooked. You can of course pop a pan on your hot barbecue and cook the spinach on there too, we usually cook the sauce indoors.

Serve with steamed, waxy (or baby) potatoes. And a big shout-out to Goatsbridge trout farm for the magnificent fish we bought online from them; superb!

Wine suggestion: Oaky Chardonnay all the way with this, so choose what ever is best in your local wine merchant.

BBQ trout with spinach & cream, serves 4 (depending on the size of the fish … our left-overs lasted all week)

  • 1 large trout (1.5-2kg), scaled and gutted
  • 2 tbsp extra virgin olive oil
  • 6 bay leaves
  • 2 garlic cloves, bashed
  • 1 lemon, sliced into rounds
  • a few springs of rosemary, fennel or marjoram

For the spinach & cream:

  • a knob of butter
  • 1 garlic clove, thinly sliced
  • 250g spinach, washed and thick stalks discarded
  • 150ml double cream
  • a small pinch of freshly grated nutmeg

Take the fish out of the fridge at least an hour before you want to cook it.

Light your barbecue, you will need a gentle heat to cook the fish through. Scrub the bars of the grill with a wire brush so it’s nice and clean, then lightly oil the bars. Let the grill get really hot before you put the fish onto it so the skin doesn’t skick and crisps up.

When the barbecue is ready to cook on, rub the olive oil all over the fish and season all over with salt and pepper. Put the bay leaves, garlic and lemom slices into the fish belly. Lay the fish onto the hot grill and cook for 2 to 3 minutes – then check the underside to ensure it’s not cooking too fast or burning – if it looks ok, continue to cook for 12-15 minutes on the first side, then use a couple of spatulas to turn the fish over, don’t worry too much if the skin tears a bit. Scatter over the herbs, then cook on the other side for the same amount of time. The fish is cooked when the the flesh flakes away easily from the bone – we find a temperature probe helpful too.

Gently lift the fish off the grill and serve with buttery new potatoes and the spinach with cream below.

FOR THE SPINACH & CREAM:

Put a large frying pan over a medium-high heat and add the butter. When the butter bubbles, add the garlic and allow it to sizzle for about a minute, without colouring.

Roughly chop the spinach if needed, then stir it into the garlicky butter until it wilts right down. Add the cream, nutmeg andn plenty of salt and pepper, then stir until thickened.

(Original recipes from Outside by Gill Meller, Hardie Grant Quadrille, 2022.)

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