fragrant steamed seabass.

healthy, light and delicious with an asian style side salad and steamed rice or noodles.
this is based on Gok wans chinese. serves 4-6

1kg seabass (it can be whole or portions of seabass)
2 tbsp small diced ginger
1 large chilli thinly sliced
2 large spring onions thinly sliced
1 tbsp light soy
1tsp sesame oil (2syns)
steamer and a plate.

lay the seabass on a plate and lay the ginger, chilli and spring onion in an even layer then pour over the sesame oil and soy sauce.
Place in the steamer until the fish comes away from the bone with no effort or if you are using portions for 10-20 minutes.

My chinese cooking essentials!

So giving you a quick break from recipes im going to share with you my chinese kitchen essentials. from crockery to store cupboard staples.

Some form of steamer: you can purchase a steamer or you could you a pot with some water, them put a bowl rim down and  put the plate with whatever you are steaming on top them cover the pot.

Wok: preferably non stick. if you cant afford a wok a good NON STICK pan is ideal and easy to put into a cupboard. A good thing about the frying pan is that the heat evenly distributes.

a flat stirring instrument like something you would flip pancakes with. perfect for stir frying.

seasonings: soy sauce, oyster sauce, rice vinegar, black vinegar, sesame oil, sweet chilli sauce, garlic, ginger (ginger can freeze for months when you need some just use a fine grater and place back in the freezer)

store cupboard: rice, egg noodles, tinned water chestnuts and bamboo shoots.

I know that if i have all of these in my food cupboard i can make a delicious slimming world friendly meal!