Steamed Sea Bass Parcels with African Ginger and Tomato Aromatics

Preheat your steamer setup until the water is at a rolling boil.

In a small bowl, combine the diced roma tomatoes, minced onion, African ground ginger, and a drizzle of extra virgin olive oil.

Take a piece of parchment paper and place the sea bass fillet in the center. Season lightly with a pinch of sea salt.

Top the fish with the tomato-ginger mixture and a spoonful of the Jollof rice.

Fold the parchment into a tight parcel to trap the steam and juices inside.

Steam the parcel for 8-10 minutes, or until the fish is opaque and flakes easily under gentle pressure.

Carefully open the parchment (watch for hot steam!) and garnish with fresh cilantro. Serve immediately while the aromatics are fragrant and the fish is tender.