This exquisite dish combines the delicate flavors of sea bass with the aromatic infusion of lotus leaves, ginger, and tangerine peel. Originating from Chinese cuisine, it captures the essence of traditional steamed fish recipes while adding a modern twist. The sea bass is known for its mild, buttery taste, which pairs beautifully with the fragrant ginger and citrusy tangerine peel. Lotus leaves lend a subtle earthy aroma, creating a harmonious blend of flavors that are both refreshing and comforting. Popular among seafood lovers, this dish is not only flavorful but also presents visually as a sophisticated culinary masterpiece. Its tantalizing aroma and delicate texture make it a favored choice for special occasions and gourmet meals.
Lotus Leaf-Infused Halal Sea Bass with Ginger and Tangerine Peel Essence
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Sea Bass – 1 Piece
- Lotus Leaf – 2 Piece
- Ginger – 2 Tbsp
- Tangerine Peel – 1 Tbsp
- Soy Sauce – 3 Tbsp
- Rice Wine – 2 Tbsp
- Green Onion – 2 Piece
- Sesame Oil – 1 Tsp
- Salt – 1 Tsp
- Pepper – 1 Pinch
Nutrition
Per Serving
350 Kcal
Calories
35 Grams
Protein
15 Grams
Total Fat
3 Grams
Saturated Fat
80 Mg
Cholesterol
800 Mg
Sodium
2 Grams
Dietary Fiber
12 Mg
Vitamin C
Directions
Step 1
Soak the lotus leaves in warm water for 10 minutes to soften them.
Step 2
Rinse the sea bass under cold water and pat dry. Score the fish on both sides.
Step 3
Mix ginger, tangerine peel, soy sauce, rice wine, sesame oil, salt, and pepper in a bowl.
Step 4
Rub the marinade all over the fish, ensuring the flavors are well absorbed.
Step 5
Place the lotus leaves on a steaming plate.
Step 6
Lay the marinated fish on top, adding green onions on the fish.
Step 7
Steam the fish over high heat for 15-20 minutes until cooked through. Serve hot.
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