Snack · West African · 15 min
Steamed Sea Bass Parcels with African Ginger and Tomato Aromatics
- Calories
- 202
- Protein
- 16g
- Carbs
- 20g
- Fat
- 5g
Ingredients
- 65 g sea bass fillet
- 25 g prepared jollof rice
- 300 g roma tomato
- 20 g sweet onion
- 9.8 g ground ginger
- 3 g extra virgin olive oil
- 1 pinch salt
- 1 sprig fresh cilantro
Method
- 011. Set up a steamer basket over a pot of rolling boiling water.
- 022. In a small bowl, combine diced roma tomato, minced sweet onion, ground ginger, extra virgin olive oil, and salt.
- 033. Place the raw sea bass fillet in the center of a parchment paper sheet.
- 044. Spoon the tomato-ginger aromatic mix and prepared jollof rice on top of the sea bass.
- 055. Fold and crimp the parchment paper tightly into a sealed parcel to capture steam.
- 066. Steam for 8 to 10 minutes until the fish is fully opaque and flakes easily at 145°F (63°C).
- 077. Carefully unseal the parcel and garnish with chopped fresh cilantro before serving.
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