Recipe of the Month.. Featuring Sea bass to make the heart grow fonder...

​Of course this months chosen recipe wouldn’t be the right without featuring a delightfully romantic meal for two to share.
 
We like to look for alternative dishes and to literally spice things up a bit our recipe of the month is an Asian steamed Sea bass.. Yum..Yum..
 
Picked from the trust worthy recipe of chef Jamie Oliver …
 
(Just a small mention.........spotted him once across the road… very pleased with that!)
 
To add the ingredients to your shopping list for Sunday’s romantic meal, see what you need below.
​You can also see the recipe here.

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Ingredients

• 1 x 1.5 kg whole sea bass , scaled, gutted and gills removed (ask your fishmonger to do this for you)
• sea salt
• 5 spring onions , trimmed and finely sliced
• 1 fresh red chilli , finely sliced
• a thumb-sized piece of fresh ginger , peeled and finely chopped
• a large bunch of fresh coriander , leaves roughly chopped, stalks finely sliced
• 1 lime
• low-salt soy sauce
• sesame oil

Method
Score the sea bass on both sides at 2cm intervals, cutting roughly 1cm deep, then place into the steamer tray. Sprinkle the inside and both sides of the fish lightly with sea salt.  

Mix the spring onions, chilli, ginger, coriander stalks and most of the leaves together on a board, then stuff and push into the cavity and slits in the fish. Squeeze over the lime juice, adding the squeezed lime halves to the tray. Hit it up with a splash of soy sauce, then cover with the lid. Fill the steamer pocket on the front of the oven with around 1 litre of water, then slot the steamer tray into the bottom of the oven so that the metal nozzle on the tray engages with the back of the oven, and set to steam for around 25 minutes, or until cooked to perfection. 

Serve on a bed of fluffy rice, drizzled with the juices from the bottom of the steamer tray, a drizzle of sesame oil and the remaining coriander leaves sprinkled over.

This recipe reminds me of the cooking experience at the Miele showroom, showing how you can make fantastic use of your steam oven to produce the most succulent fish dish.
 
Just like Jamie Oliver has used a steamer, the Miele steamer distributes the steam evenly to ensure even cooking for optimum moisture.
 
There are two main options when it comes to choosing your steam oven, it can either be integrated into your kitchen like model DG 6401 or you could choose a freestanding steam oven like model DG 6010 which fits modestly onto your kitchen worktop.
 
For more information visit the Miele website or contact Ian Dunn Woodwork and Design for advice on appliances and kitchen design.

Look out for our showroom opening later this year displaying Miele Appliances and your official South London Miele dealer.

Image and recipe Copyright: Jamie Oliver
Image copyright: Miele 
Miele appliance information copyright: Miele