GnochGnoch X Discover Seafood
If you’re looking for dynamic, tasty and fun food inspiration on social media, chances are you have come across GnochGnoch, an Instagram and TikTok account run by Nguyen-Yeats Brown.
Drawn in by her fantastic work with seafood, ranging from Curry Clam Noodles to Scallops & Cajun Butter Tagliolini, we reached out to collaborate on a zingy and fresh new recipe using local British seafood.
Check out her sizzling Asian Steamed Fish recipe using Bristish-sourced grey mullet.
- 2 grey mullet/sea bass fillets
- 3 stalks of spring onions – greens & whites separated & finely sliced lengthways (greens for garnish)
- thumb sized ginger, peeled & cut into thin strips (save a quarter for garnish)
- 2 stalks lemongrass, halved and smashed
- 1 Birds Eye chilli, finely sliced
- 2 tbsp crispy onion for CRONCH
- 5-6 tbsp neutral oil
- Steamed rice
Sauce (adjust to own taste but this is mine):
- 4 tbsp light soy sauce
- 1 tbsp sesame oil
- 2 tbsp dark/regular soy sauce
- 2 tsp honey/sugar
- 1 tbsp chinkiang vinegar
- 1 tsp chicken powder
- 1 tsp your fave chilli oil
- 60-70ml hot water
- 1 tbsp sesame seeds
- Use the Discover Seafood website to look for retailers and businesses that sells local British seafood to support & make sure it’s sustainably sourced.
- You’re also saving money because 2 tiny sea bass fillets in a supermarket is £7.50 but my huge grey mullet was £15 feeds 5 people easy
- Get the fishmonger to fillet for you if you’re no.1 princess like me, a lot less hassle
- Wash your fish before prep
- Optional: Put your sliced GREEN parts spring onion into ice cold bowl of water so it starts curling, looks pretty for garnishing
- Choose a pan with lid the same circumference as your steamer basket
- Bring water to boil in a pan and turn down to simmer
- Steam with lid on for 15 mins
- To check if your oil is hot enough, place a wooden chopstick in and if you see bubbles around it, it’s ready!
Recipe and video by GnochGnoch