Steamed sea bass wrapped in kale with a fish sauce vinaigrette, chili pepper, and peanuts
This is the first dish on Zoë’s Healthy Life Christmas menu for 2025. This appetizer is inspired by Vietnamese cuisine, which is known for its fresh, light dishes packed with vegetables. We’re replacing the puff pastry commonly used in Christmas appetizers with a kale leaf. The dish is finished with peanuts, chili pepper, and a special vinaigrette. Despite its simplicity, this appetizer is quite surprising.
* What should I look for when buying fish sauce?
Fish sauce is the liquid released after pressing fermented fish (often anchovies). There are significant differences in quality. When buying fish sauce, it’s important to check the label: a product containing at least 70 percent liquid fish is much better than one containing 3.5 percent fish extract.
** What does the MSC or ASC label on fish mean?
AnMSC labelmeans that the fish wascaughtresponsibly. For example, they calculate how much fish can be caught without jeopardizing thesurvivalof certain fish species. Fishing methods must minimizedamageto theseabed, and there are many other guidelines that you can read in detail ontheir website.
Fish with theASC labelare farmed fish that have undergone strict monitoring. For example, the routine use of antibiotics to prevent disease is prohibited. In addition, there are strict rules regarding theethicaltreatment of the fish as well as the people who work at thefish farm. You can find more informationhere. Farmed fish is often slightlycheaperthan wild-caught fish and is therefore sometimes a more affordable option. Be sure to check whether this label is on the packaging—it really makes a difference.
The Recipe
Ingredients:
Ingredients (per person):
- 5 g of sea bass fillet with MSC or ASC certification **
- 3 g peanuts
- 10 g kale (1 leaf)
- 2 g chili pepper
Ingredients for 145 g of fish sauce vinaigrette:
- 30 g fish sauce*
- 40 g soy sauce
- 50 g cane sugar
- 25 g lime juice
Instructions(15 minutes):
- Mix the ingredients for the fish sauce vinaigrette.
- Steam the fish and kale in a steamer basket in a pot over a small amount of water.
- Meanwhile, chop the peanuts and slice the chili pepper into rings.
- Cut the fish into 3cm²pieces and wrap each piece in a kale leaf.
- Garnish with peanuts and a few chili pepper rings. Drizzle the fish sauce vinaigrette over the top.
Enjoy!
Would you rather not cook yourself this Christmas?
I started offering catering services this year, and you can order a Christmas menu that I'll prepare entirely myself. You can find more information here.
Love this recipe? Then share it with everyone you care about. That way, together we can help the world enjoy healthy food!
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