Ingredients:
- 2 Sea Bass fillets
- 1 Stick lemon grass, cut into 3 pieces and crushed
Spiced Rub
- 2 tsp Pink peppercorns, ground
- 1 tsp Sichuan pepper, ground
- ½ tsp Coriander, ground
- 2cm Piece ginger, finely chopped
- ½ a Chilli, finely chopped
- 1 tsp Fleur de sel (good quality sea salt flakes), crushed
Vegetables
- 2 Small pak choi, separated into individual stems
- 8 Small asparagus spears, woody ends removed
- 50g Mangetout, trimmed
- 50g Sugar snap peas, trimmed
- 2 Red spring onions, trimmed & sliced into quarters lengthways
Coconut Emulsion
- 160ml Coconut milk
- Juice of 2 limes
- 1 tbsp Malibu (optional)
- ½ tsp Palm sugar
- Sea salt, to taste
To Serve
- 2 tbsp Coriander, chopped
Directions:
- In a small bowl mix all the spiced rub ingredients together. Generously rub over the sea bass fillets and set aside.
- In one end of the steaming tray place the crushed lemon grass. Place the spice rubbed sea bass on top of the lemon grass.
- At the other end of the steaming tray layer the vegetables beside the sea bass fillets.
- Set the timer for 5 minutes and press start.
Coconut Emulsion
- In a suitable bowl mix all the coconut emulsion ingredients and season to taste.
To Serve
- Arrange the steamed vegetables between 2 deep plates.
- Generously dress with the coconut emulsion.
- Place the sea bass fillets on top of each serving (discarding the lemon grass).
- Sprinkle with the chopped coriander.
