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soy sauce Chinese rice wine fresh ginger bass sesame oil salt scallions ginger garlic hot red chiles limes vegetable oil
Viewed: 61 - Published at: 10 years agoIngredients
- 1/2 cup soy sauce
- 1/2 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
- 1/2 cup vegetable oil
- 2-tier steamer or large pan with 2 bamboo steamers and stand
Method
- 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.
- Score the fish with cuts about 1in (5cm) and 1/4 in (6mm) deep on both sides.
- Rub the fish inside and out with the sesame oil and salt.
- 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 1012 minutes, until the fish is opaque when pierced with a knife.
- 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.
