Ingredients

• 250g whole sea bream gutted and cleaned
• 15g ginger-peeled and julienne cut (finely)
• 10g chilli -julienne cut finely
• 1g coriander
• 2 spring onions finely sliced.
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar or dry sherry
• 1 tbsp vegetable oil
• 1 tbsp toasted sesame oil
• 1 pinch sugar
• 1/2 tsp salt and black pepper

Tools

• Titanium Chef Patissier XL

Method

1. Season the whole sea bream with salt and pepper.
2. Mix the light soy sauce, oyster sauce, rice vinegar, vegetable oil, toasted sesame oil and sugar in a small jar.
3. Place the sea bream in parchment paper. Then place the ginger, spring onion and chilli on top.
4. Fold each corner and use the staple to create a parcel.
5. Pour the sauce on top of the fish. Fold and seal all corners well.
6. Fill the 1.5 litres of water into the mixer bowl.
7. Put the parcel on the steamer basket attachment and place it in the mixing bowl.
8. Set the Kenwood Cooking Chef XL on the touch screen at 120 Celsius for 20 minutes, then press start.
9. Carefully remove the fish and transfer it to a serving place. Serve immediately.