Gordon Ramsay Cooks Mediterranean Sea Bass in Under 10 Minutes | Ramsay in 10
Jamie Oliver’s 15 Minute Meals: Asian-Style Sea Bass with Sticky Rice & Dressed Greens 🔗
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“Whole fish cooked to perfection and flavoured with an incredible Asian sauce that rocks the party.” – Jamie Oliver
Asian-Style Sea Bass with Sticky Rice & Dressed Greens
By Jamie Oliver
Ingredients:
- 4 small whole sea bass or bream (roughly 300 g each), gutted and scaled
- 1 thumb-sized piece of ginger
- 2 cloves of garlic
- 1 stick of lemongrass
- 1 bunch of fresh coriander
- 1 fresh red chili
- 2 spring onions
- 3 tbsp low-salt soy sauce, plus extra to serve
- 1 tbsp fish sauce
- sesame oil
- 2 limes
- 1 x 400 g tin of light coconut milk
- 1 coconut milk tin (300 g)
- 1 tin basmati rice (300 g)
Instruction:
Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Casserole pan, medium heat • Food processor (bowl blade)
Start cooking:
Score the fish 5 times on each side down to the bone, then season all over and lay in a snug-fitting, high-sided tray.
Pour in 400 mL of boiling water, cover tightly with a double layer of tin foil and place on a medium-high heat to steam.
Pour the coconut milk, 1 tin’s worth of rice and 1 tin of boiling water (use a tea towel) into the medium pan.
Add a pinch of salt, stir well, cover and cook for roughly 10 minutes, stirring occasionally, then turn the heat off.
Pour the rest of the boiling water into the casserole pan.
Peel the ginger, garlic and the outer leaves of the lemongrass, roughly chop them and put into the processor.
Add the coriander stalks (reserving the leaves), chili, trimmed spring onions, soy and fish sauces, 1 teaspoon of oil and the juice of 2 limes to the processor and pulse until finely chopped, then pour into a bowl.
Trim the asparagus, halve the bok choy and add both to the boiling water in the casserole pan with the sugar snaps.
Cook for 2 minutes, then drain and toss with 1 tablespoon of oil and the juice of 1 lime, season to taste with soy sauce and serve with the fluffed-up rice.
Uncover the fish, spoon some of its juices into the dressing, then pour everything back over the fish and serve scattered with coriander leaves.
Yield: Makes 4 servings
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This recipe originally appeared on Jamie’s 15 Minute Meals – Series 1: © 2012 Jamie Oliver. Visit jamieoliver.com or follow him at @jamieoliver. Photography by David Loftus Copyright © 2012.
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FAQ
Is it better to bake or fry sea bass?
Pan-frying this delicate fish is the best way to bring out the flavor and texture to the fullest.
How long do you cook sea bass on a gas grill?
You can serve your fish filets right away! Spray the grill with cooking spray, then place the filets on it. Cook for only 4 to 5 minutes on each side, or until the thickest part of the filet reaches 135 to 140°F.
How does Gordon Ramsay cook sea bass?
Sea bass fillets can be gently cooked by steaming, poaching, cooking en-papillote, or even serving raw as carpaccio. Pan-frying is probably the most popular cooking technique, chosen by chefs like Kevin Mangeolles or William Drabble.
Which is the best way to cook sea bass?
Sea bass fillets can be gently cooked by steaming, poaching, cooking en-papillote, or even serving raw as carpaccio. Pan-frying is probably the most popular cooking technique, chosen by chefs like Kevin Mangeolles or William Drabble.