If it looked better than it did, I’d have entitled it “Judy Joo’s steamed seabass”, but I doubt the good woman would like her name next to my plate of seabass.  I saw a couple of her tv shows, I quite like what she has to offer and how she offers it, not even that much bothered by her American accent.  Also, I rediscovered mirin today. I used to have it in the pantry, then chucked it, as it wasn’t used very much. Today I bought a fresh bottle and was very pleasantly surprised at what it did to a dressing or a courgette on the pan.

One thing I could have used was a bamboo steamer, but I haven’t got one, so I used a collander instead, lined it with baking paper, with slices of fresh ginger and garlic, like in the recipe and placed my seasoned and scored  bass fillets on top. Tightly covered with foil and steamed for about 20 minutes, while Florian was being late for dinner again.  I’m sure my fish would have looked much more presentable from a proper steamer, mine looked the way it looked.

It sat on a little salad of courgettes and carrots sliced with veg peeler to make them look nice; on some hot olive oil I threw a bit of garlic, then there should have been a couple of anchovies, if I had remembered to get them while buying mirin, then the veggies, mirin and off the heat after 3 minutes.

The dressing on the steamed fish was  particularly pleasant- some juliened ginger, 5 tbsps of soy sauce, 3 tbsps of mirin, a sprinkle of sugar, a touch of chilli garlic paste and some toasted sesame seeds. I added some sesame oil as well.

Served the bass with some white coriander rice. It was light, pleasant and sort of… too healthy.  Steaks tomorrow. 🙂