Lemongrass and Ginger Steamed Stonebass, Orange and Kaffir Butter Sauce, Pak Choi, Coriander and Bean Sprout Salad by Paul Welburn
Bursting with flavour, the fabulous Paul Welburn (Chef Patron at The Swan Inn, Islip) has concocted a wonderful seafood recipe of Lemongrass and Ginger Steamed Stonebass, Orange and Kaffir Butter Sauce, Pak Choi, Coriander and Bean Sprout Salad to showcase our Stainless Steel Multi Steamer.
For the Salad of Bean Sprouts and Coriander & Dressing
100g bean sprouts
1 x bunch coriander or micro coriander cress
2 tsp rapeseed oil
2 tsp sesame oil
2 tsp mirin
Juice of ½ lime
2 tsp toasted sesame seeds
Mix the brine ingredients together.
Place the bass portions in and leave for 20 minutes
Remove, wash off in cold water and dry with kitchen paper.
Place the portions onto squares of parchment paper until cooking.
Place the pro ware steamer on top of the pan half filled with water.
Bring it to the boil and turn down to a simmer
Place the ginger and lemongrass onto the base of the steamer top, place the stone bass portions with the parchment on top and close the lid , cook on a medium heat for 6 minutes (steamer should not be rapid boiling )
Once cooked remove from the steamer.
Allow the fish to rest for 2 minutes.
Orange and Kaffir Butter Sauce:
Place the shallots, orange juice , white wine and lime leaves in a pan and reduce until almost dry
Add the cream and bring to the boil.
Remove the pan and add the butter whist whisking until the sauce thickens and your left with a smooth sauce
Pass the sauce through a fine sieve and keep until required.
In a hot frying pan (or bbq)
Place the oiled pak choi cut side down and cook on a medium heat on one side only
Cook until the pak choi is golden but retains a crunch
Season with salt and serve
Bean Sprout and Coriander Salad:
Whisk the dressing ingredients together
Mix the bean sprouts and the coriander and just before serving toss in the dressing and serve
Peel back and Remove the skin from the bass
Sprinkle over the chopped chives
Place onto a serving plate
Add the pak choi
Spoon over the butter sauce over and around
Lastly place the dressed salad of bean sprouts and coriander