Rowley Leigh’s steamed sea bass with ginger and onions
he Chinese method of steaming fish and finishing it with ginger and spring onions is a triumph of assimilative immigration. Long before sea bass was popular on British menus – it really was little regarded until the 1970s at the earliest – it had become the fish of choice in most Chinese restaurants. Considering sea bass was not particularly plentiful, even then, and not especially cheap, this was rather extraordinary. To get the full recipe click here.
Picture credit: Andy Sewell