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Categories:
bass green spring onions fresh ginger garlic canola oil soy sauce sesame oil soy sauce oyster sauce sugar cornstarch white pepper
Viewed: 26 - Published at: 8 years agoIngredients
- 4 (6 ounce) sea bass or 4 (6 ounce) halibut
- 3 green spring onions, halved crosswise
- 1 tablespoon fresh ginger, peeled and finely julienned
- 2 garlic cloves, minced
- 2 tablespoons canola oil
- 1 tablespoon light soy sauce
- 2 teaspoons sesame oil
- 1 12 teaspoons dark soy sauce
- 1 12 teaspoons oyster sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 18 teaspoon white pepper
Method
- Make a bed of the halved green onions on a plate large enough to hold the fish and suitable for steaming.
- Place the filets in a single layer on the bed of green onions.
- Cover and refrigerate until ready to steam.
- Place a bamboo steamer on the bottom of a wok or large, deep frying pan and pour in water to a depth of 2 inches.
- The water should not touch the steamer.
- Bring the water to a boil over high heat.
- Meanwhile, in a bowl, stir together the ginger, garlic, 1 tablespoon of the canola oil, light soy sauce, sesame oil, dark soy sauce, oyster sauce, sugar, cornstarch, and white pepper.
- Spoon the mixture evenly over the fish fillets.
- Place the plate on the steamer above the boiling water, cover tightly, and steam the fish over high heat for 10 minutes per inch thickness.
- Carefully remove the plate from the steamer and transfer the fish fillets to a warmed platter.
- Discard the bed of green onions and spoon any sauce remaining on the plate over the fish.
- In a small pan over high heat, heat the remaining 1 tablespoon of canola oil until it is almost smoking.
- Place the julienned green onion on top of the dish.
- Carefully drizzle the hot oil over the fish.
