Japanese-style braised sea bream with ginger oil
A simple Japanese-inspired sea bream dish: steamed fish topped with red onion, fresh coriander, and a sizzling ginger-infused oil, finished with soy sauce.
What you need
How Maurice does it
- 1
Score the sea bream on both sides with diagonal cuts.
- 2
Set up a steamer: place a metal steamer insert in a pot with water and bring to a simmer. Place the fish in the steamer, cover, and steam for about 10 minutes until cooked through.
- 3
Meanwhile, thinly slice the ginger and red onion.
- 4
In a small saucepan, combine the sliced ginger and sunflower oil. Simmer on low heat for 15–20 minutes until the ginger is fragrant and lightly golden. Keep warm.
- 5
Once the fish is cooked, carefully transfer it to a serving plate. Top with the sliced red onion and fresh coriander leaves.
- 6
Pour the hot ginger oil (with the ginger slices) over the fish, onion, and coriander—it should sizzle.
- 7
Finish with a splash of soy sauce. Serve immediately, optionally with lemon slices.
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