Seaweed-steamed sea bass with parsley coulis
Recipe by Chef Jean Soulard
A dish that celebrates the sea! In this recipe from Chef Jean Soulard, sea bass is gently steamed on a bed of seaweed, then topped with a vibrant parsley coulis infused with a touch of umami from UMAM fish sauce. Light, aromatic, and full of flavour.
Serves: 4
Preparation time: 20 minutes
Cooking time: about 12 minutes
Ingredients:
- 4 sea bass steaks or fillets, 150 g (5 oz) each
- 30 g (1 oz) dried seaweed (hijiki) or samphire
Parsley coulis
- 60 g (about ½ bunch) parsley
- 1 shallot, chopped
- 180 g (6 oz) mushrooms, chopped
- 250 ml (1 cup) fish stock
- 125 ml (½ cup) 35% cream
- 15 ml (1 tbsp) UMAM fish sauce
- Salt and pepper
Instructions:
- Prepare the parsley coulis. Wash the parsley and trim the stems. In a saucepan, gently cook the parsley, shallot, and mushrooms in the fish stock for 10 minutes. Season with salt and pepper. Blend using a hand blender until smooth. Add the cream and UMAM fish sauce, then reduce by half. Keep warm.
- Soak the dried seaweed in warm water for 15 minutes. In a steamer basket or steam tray, spread the rehydrated seaweed evenly and place the sea bass portions on top. Season lightly with salt and pepper. Steam for about 12 minutes, depending on the thickness of the fish.
- Pour the parsley coulis onto each plate and place the sea bass on top.
Recipe photo for reference only.