August 2004
 
Steamed Sea Bass
by Scott Webster

Ingredients
Serves 4

4 x 160gm sea bass fillets - fresh

for 500ml sauce

60gm shiitake mushrooms -dried
60gm oysters mushrooms
60gm enoki mushrooms
1 knob ginger
1 shallot onion
1 clove garlic
qty vege oil
30gm palm sugar
30ml dark soya sauce
700ml light fish stock

for the garnish

4 pce green bok choy - blanched
90gm sugar snap peas - blanched
10 gm coriander leaves
spring onion - sliced
red chili - sliced

Method

For sauce

Finely slice the ginger, shallot and garlic. Sauté in vegetable oil for a few minutes until soft. Add palm sugar and caramelize. Add the shiitake and oyster mushrooms and cover with light fish stock. Bring to a low boil and simmer for 60min, skimming sediment. Season with soya sauce to taste! Add enoki mushrooms and poach until soft. Set aside

For the garnish

Place a piece of bok choy , pre-blanched and some sugar snap peas heated into 4 bowl plate. Divide the mushroom evenly on top.

Steam the sea bass for 5 minutes until done. Place fillets on garnish and pour over the broth. Top each portion with a little thinly sliced Asian salad mix of the chili, spring onion and coriander.

 

 

Osia is a restaurant and bar which brings a new sense of Australian flavours to the UK .

It opened in April 2003, and is owned by Australian chef Scott Webster and restaurateur Raymond de Fazio. Osia mixes the distinctive flavours of Australia with Europe's outstanding natural ingredients (meat, game, fish, vegetables). The site is in an enviable central London position, accessing West End theatres, sightseeing attractions, shops and businesses.