This article has appeared previously with Equestrian Life. To see what’s in our latest issue, please click here.
Andrew Hoy and The Blue Frontier.
© Stefanie Hoy
WHEN HIGHLY DECORATED Olympic equestrian Andrew Hoy finds time to relax in his hectic schedule, he enjoys listening to music, skiing, motorbikes… and cooking in his own kitchen. Andrew is very health conscious, and consequently he eats lots of fish, vegetables and salad, and he enjoys preparing quality food. Food on the run is clearly not an option for him. Based in the UK, he has taken a liking lately to Jamie Oliver’s recipes, but when visiting Melbourne he loves the restaurants at South Bank, especially Pure South with its fresh Tasmanian products, as well as Nobu, with its lovely Japanese food.
Here he shares one of his favourite dishes, Jamie’s version of steamed sea bass…
Andrew Hoy’s favourite dish.
© Shutterstock
Jamie Oliver’s Asian-Steamed Sea Bass
Ingredients
1.5 kg whole sea bass, scaled, gutted and gills removed (ask your fishmonger to do this for you)
Sea salt
5 spring onions, trimmed and finely sliced
1 fresh red chilli, finely sliced
Thumb-sized piece of fresh ginger, peeled and finely chopped
Large bunch of fresh coriander, leaves roughly chopped, stalks finely sliced
1 lime
Low-salt soy sauce
Sesame oil
Method
Score the sea bass on both sides at 2cm intervals, cutting roughly 1cm deep, then place into the steamer tray. Sprinkle the inside and both sides of the fish lightly with sea salt.
Mix the spring onions, chilli, ginger, coriander stalks and most of the leaves together on a board, then stuff and push into the cavity and slits in the fish.
Squeeze over the lime juice, adding the squeezed lime halves to the tray. Hit it up with a splash of soy sauce, then cover with the lid. Fill the steamer pocket on the front of the oven with around 1 litre of water, then slot the steamer tray into the bottom of the oven so that the metal nozzle on the tray engages with the back of the oven, and set to steam for around 25 minutes, or until cooked to perfection. (You can use a steamer pot on top of the stove if you have a large enough one).
Serve on a bed of fluffy rice, drizzled with the juices from the bottom of the steamer tray, a drizzle of sesame oil and the remaining coriander leaves sprinkled over.
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