Steamed sea bass with Chinese yam and carrot, with rice
Sea bass fillet steamed on thin slices of fresh Chinese yam and carrot, finished with sizzling oil and spring onion — light, gentle and free of shellfish and nuts.
- 30 min
- Serves 2
- Steam
- Easy
Why it suits you: People with allergic constitutions are prone to a sensitive nose and itchy skin as Major Cold brings colder weather, and benefit from supporting the spleen, qi and defences. Sea bass is tender and easy to digest, Chinese yam and carrot support the spleen, and steaming keeps it light — with no shellfish or nuts.
Method
Prep 15 min · Cook 15 min- 1Cook the rice. Wearing gloves, peel the yam, then thinly slice it with the carrot.
- 2Pat the fish dry, rub with a little salt and lay it on the yam and carrot slices; top with the ginger.
- 3Steam over high heat for 8–10 minutes once the water boils, until just cooked, and pour off the excess liquid.
- 4Top with shredded spring onion, pour over the hot oil, then the soy sauce, and serve with the rice.
Cautions
- Avoid if allergic to fish, and watch for bones.
Chef's tips
- Slice the yam and carrot thinly so they cook with the fish, and don't oversteam the fillet so it stays silky.
The TCM view
Sea bass is sweet and neutral, strengthening the spleen, supporting qi and nourishing the liver and kidneys; Chinese yam is sweet and neutral, tonifying the spleen and lungs and steadying the defences; carrot strengthens the spleen and benefits the eyes; ginger and spring onion dispel cold. A gentle tonic for the lungs and spleen.
