Steamed Sea Bream with Herbs

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Sea bream		1
Coriander stalks		4 (leaves only)
Fennel bulb		1/2
Soy sauce		2 tbsp
Sake		2 tbsp
Sesame oil		1/2 tbsp
Sugar		1 tbsp
Vinegar		1 tbsp
Garlic (finely chopped)		1/2 clove
Ginger (finely chopped)		as required
Roasting bag		1
Chilli		as you like

Method

Prep

15min

Cook

20min

Use a sea bream with organs and scales removed. Sprinkle with sake, season with salt and keep for 10 minutes.

Roughly chop the coriander leaves and chilli, and finely slice the fennel.

Put the sea bream and other ingredients into a roasting bag.

Seal the bag with the supplied tie, leaving air inside.

Shake the bag to mix all the ingredients thoroughly.

Put the roasting bag on an oven tray and into a preheated oven 180C for 15-20 minutes.

Cut open the bag at the top and carefully place contents including the sauce onto a dish.

This is the roasting bag I used (also called oven bags).

Tips & Note

【Fishmonger's tips】
●The roasting bag (oven bag) is super-convenient because you can put the whole thing in the oven. It stops the contents drying out and gives a light and airy finish to the dish. The biggest brand is Baco, supermarkets mostly have their own brands. You'll find it with the cling film and foil, about ￡1.50 for 10 bags.
●You can always ask your fishmonger「Could you take the guts out, please?」if you don't want to do that yourself.

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