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.
The quantities provided above are averages only.
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
Cooking Steps
- 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.