Ingredients
- 4 sea bass fillets, 3.5 cm thick, about 150 g each
- 3 cups (750ml) fish stock
- 1 cup (185g) couscous
- 1 strip of lemon zest
- 250 g baby carrots12 spring onions, trimmed to about 10 cm long
- 200 g asparagus tips
- 2 tablespoons chopped fresh parsley
- salt and pepper
- 1 teaspoon grated fresh ginger
- 1 tablespoon light soy sauce
- 1/2 teaspoon sesame oil
- 1 clove garlic, finely chopped
- 1 tablespoon dry sherry, dry white wine or vermouth
Preparation
- First make the marinade. Combine the ginger, soy sauce, sesame oil, garlic and sherry, wine or vermouth in a bowl. Add the fish and turn to coat in the marinade. Set aside.
- Bring 1 cup (250 ml) of the stock to the boil in a saucepan that will accommodate the steamer basket(s).
- Put the couscous in a bowl and pour over the hot stock. Cover and stand for about 15 minutes or until the couscous has swelled and absorbed the liquid.
- Pour the remaining stock into the saucepan. Add the lemon zest and bring to the boil.
- Add the carrots to the pan. Reduce the heat so the stock simmers.
- Place the fish, skin side down, in a single layer in a steamer basket.
- Add the spring onions and asparagus, or put them in a second stacking steamer basket.
- Place the steamer basket(s) over the stock and cover. Steam for 10–12 minutes or until the fish is opaque throughout and begins to flake, and the vegetables are tender.
- When the couscous is ready, add the chopped parsley and fluff the grains with a fork to combine the couscous and parsley.
- Season with salt and pepper to taste.
- Lift the steamer basket(s) off the pan. Drain the carrots, reserving the cooking liquid. Arrange the fish, carrots and steamed vegetables on warm plates with the couscous.
- Discard the lemon zest from the cooking liquid.
- Moisten the fish, vegetables and couscous with a little of the liquid, and serve with any remaining liquid as a sauce.