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chinese-style-steamed-bass

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Recipe

An impressive restaurant-style dish that brings out the clean, delicate flavors of the fish and is easy to prepare.

Yield : Makes 4 servings
Prep Time : 15 mins
Cooking Time : 10–12 mins

Ingredients

  • ½ cup soy sauce
  • ½ cup Chinese rice wine or dry sherry
  • 4 tbsp peeled and finely shredded fresh ginger
  • 4 small sea bass, cleaned
  • 2 tbsp Asian sesame oil
  • 1 tsp salt
  • 8 scallions, cut into 3 in (7.5cm) shreds
  • One 2 in (5cm) piece fresh ginger, peeled and julienned
  • 4 garlic cloves, chopped
  • 2 small fresh hot red chiles, seeded and minced
  • Grated zest of 2 limes
  • ½ cup vegetable oil

Special Equipment:

  • 2-tier steamer or large pan with 2 bamboo steamers and stand

Directions

1. Add water to the bottom compartment of a steamer and bring to a boil over high heat. Mix the soy sauce, rice wine, and shredded ginger together.

2. Score the fish with cuts about 1in (2.5cm) and ¼ in (6mm) deep on both sides. Rub the fish inside and out with the sesame oil and salt.

3. Scatter one-third of the scallions in a heatproof serving dish and add 2 fish and half of the soy sauce mixture. Place in one tier of the steamer. Repeat with another serving dish, one-third of the scallions, and the remaining fish and soy sauce mixture. Cover the steamer and cook for 10–12 minutes, until the fish is opaque when pierced with a knife.

4. Meanwhile, heat the oil in a saucepan over medium-high heat until shimmering. Sprinkle the fish with remaining scallions, julienned ginger, garlic, chiles, and lime zest. Drizzle the hot oil over the fish and serve.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

836kcal (42%)
2909mg (121%)
10g
2g
44g (68%)
0g
5g (26%)
25g
11g
186mg (62%)
2g
89g
216mg
1414mg
227mcg RAE (8%)
8mg (13%)
84mg (8%)
3mg (16%)
 

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