Lemongrass and Ginger Steamed Stonebass, Orange and Kaffir Butter Sauce, Pak Choi, Coriander and Bean Sprout Salad by Paul Welburn
Leave a CommentBursting with flavour, the fabulous Paul Welburn (Head Chef at 215 Kitchen & Drinks in Oxford) has concocted a wonderful seafood recipe showcasing our Stainless Steel Tri-Ply Steamer.
Equipment
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:
- 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.
Pak Choi:
- 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
To 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
Wow… what a wonderful recipe! Thanks to this amazing Great British Chef!
