Makan Malaysia Steamed seabass with abalone sauce
- 800g 1 whole cleaned seabass*
- 3 inches ginger, sliced thinly
- 4 cloves garlic, sliced thinly
- 3 spring onions, sliced thinly
- 1 chilli, sliced into rings (optional)
- 4 tablespoons Woh Hup Abalone Sauce
- 1 tablespoon light soy sauce*
- 1 tablespoon pure sesame oil*
- 2 tablespoons water
- *If using seabass fillet, about 180g a piece per person * Recommend using Amoy brand
“Impress your guests with this fish dish which can be the centrepiece of a dinner spread! It is quick and simple to prepare and cook, giving your time to entertain your guests and be the perfect host. This recipe calls for a whole seabass, but fish fillets can be used instead if you prefer.” – @makanmalaysiauk
- Preheat the oven to 200°C.
- Mix the sauce ingredients in a measuring jug.
- Oil some foil, making sure that the foil is large enough to form a parcel around the seabass.
- Place the ginger slices flat on the foil and lay the whole seabass (or seabass fillet) gently on top.
- Layer the garlic, spring onion, ginger and chilli (if using) on top of the fish.
- Drizzle the sauce over the fish carefully and cover the fish with the foil, ensuring it is well sealed to create a steam chamber.
- Cook in the oven for 15 minutes, depending on the size of your fish. Fish is cooked through when it appears flakey, or until it is piping hot.
- Serve immediately.