Steamed bream with ginger and spring onions

Serves 4 Starters and mains

Bream 9592



  • 8 spring onions, trimmed
  • 4cm piece ginger, skin scraped
  • 4 sea bream, descaled, gutted, fins and heads removed
  • 4tbsp light soy sauce
  • 1tbsp toasted sesame oil
  • 4 garlic cloves, peeled
  • 2tbsp sunflower oil
  • 10g small coriander sprigs


Cut the spring onions into 3 lengths, then thinly shred and put into a bowl of iced water. Slice the ginger into thin strands. Make 3 slashes on each side of the fish and put them on a large plate. Very lightly season the insides with sea salt and freshly ground black pepper.

Arrange a rack in the bottom of a large wok, preferably with a lid (or use foil). Add about 4cm water and put the plate on the rack. If you don’t have a large wok, put the plate on a rack in a deep roasting tin with water in the bottom and cover tightly with foil and bake in a 220C/425F/Gas 7 oven for about 12 minutes.

Drain the spring onions well, mix with the ginger strands and scatter over the top of the fish. Pop any remaining onions and ginger inside the fish cavities. Spoon over the soy sauce and 2tsp of the toasted sesame oil, cover and steam over a medium heat for 8 minutes.

Slice the garlic thinly widthways. When ready to serve, lift the fish onto plates and slowly fry the garlic over a low heat in the remaining sesame and sunflower oil until just golden. Spoon the garlic and hot oil evenly over the fish along with the cooking juices and top with the coriander.

Bream 9592


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