Steamed Sea Bass with Ginger and Green Onions
Main Dishes • European
Description
Steamed sea bass with ginger and green onions
Ingredients
- Sea Bass 5 lbs
- Rice Sweet Wine 2 spoons
- Grated Ginger Root 0 oz
- Soy Sauce 0 fl oz
- Scallions 0 oz
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
Peel the ginger and slice it into thin round pieces. Arrange half of the ginger slices on the bottom of a 30-centimeter plate, then place the cleaned and gutted fish on top. Stuff the fish's cavity with the remaining ginger slices.
Step 2
Pour water into a deep, wide frying pan or wok so that it covers the bottom with a layer of 2 to 2.5 cm. Bring it to a boil.
Step 3
Crumple a piece of foil measuring 45–50 cm and twist it into a tight circle. Place it at the bottom of the frying pan and set a plate with stuffed fish on top. Cover the pan with a lid and cook over medium heat for about fifteen minutes. If possible, cook all the fish at once; if not, do it in batches.
Step 4
Remove the lid, use tongs to gently lift the plate with the cooked fish, and carefully take it out of the skillet using a kitchen towel. Place it on a rack to drain any excess liquid.
Step 5
Drizzle the fish with rice wine and soy sauce, then sprinkle with finely chopped green onions. Heat oil in a small saucepan over high heat until it shimmers, then immediately pour it over the fish. Serve immediately.
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