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.

Equipment

Copper Tri-Ply 20cm Saucepan

Copper Tri-Ply 18cm Saucepan

Copper Tri-Ply 24cm Non-Stick Frying Pan

Ingredients

Serves 4 as a main

For the Brine:

• 500g cold water
• 75g light soy sauce
• 25ml mirin

For the Stone Bass:

• 4 x 150g stone bass fillets
• 2 x sticks lemon grass – split in half
• 80g ginger – sliced
• Maldon sea salt
• 2 tsp rapeseed oil
•  2 tsp chopped chives – sprinkle over when serving

For the Orange and Kaffir Butter Sauce:

• 2 x shallots, finely sliced.
• 150ml fresh orange juice
• 4 tbsp of white wine
• 3 x kaffir lime leaves
• 40ml double cream
• 200g of salted butter, cut into small cubes.

For the Pak Choi:

• 2 x pak choi – split lengthways.
• 1 tsp rapeseed oil
• Maldon sea salt

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

Method

Stone Bass:

1. Mix the brine ingredients together.
2. Place the bass portions in and leave for 20 minutes
3. Remove, wash off in cold water and dry with kitchen paper.
4. Place the portions onto squares of parchment paper until cooking.
5. Place the pro ware steamer on top of the pan half filled with water.
6. Bring it to the boil and turn down to a simmer
7. 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 )
8. Once cooked remove from the steamer.
9. Allow the fish to rest for 2 minutes.

Orange and Kaffir Butter Sauce:

1. Place the shallots, orange juice , white wine and lime leaves in a pan and reduce until almost dry
2. Add the cream and bring to the boil.
3. Remove the pan and add the butter whist whisking until the sauce thickens and your left with a smooth sauce
4. Pass the sauce through a fine sieve and keep until required.

Pak Choi:

1. In a hot frying pan (or bbq)
2. Place the oiled pak choi cut side down and cook on a medium heat on one side only
3. Cook until the pak choi is golden but retains a crunch
4. Season with salt and serve

Bean Sprout and Coriander Salad:

1. Whisk the dressing ingredients together
2. Mix the bean sprouts and the coriander and just before serving toss in the dressing and serve

To Serve:

1. Peel back and Remove the skin from the bass
2. Sprinkle over the chopped chives
3. Place onto a serving plate
4. Add the pak choi
5. Spoon over the butter sauce over and around
6. Lastly place the dressed salad of bean sprouts and coriander

Wow… what a wonderful recipe! Thanks to this amazing Great British Chef!