Steamed Chilean Sea Bass Recipe Panman1975 - ginger

Method

• Have a Wok filled 1/4 of water
• Inside the Wok, have a bowl that will not crack when it is put on the stove (like a metal bowl) inside the Wok.
• Make sure you filled that bowl up with 3/4 of water.
• Put a plate, large enough to put a slice of Chilean Sea Bass and some sauce, on top of the bowl inside the Wok.
• Put the slice of Chilean Sea Bass that is only one inch thick on top of the plate
• Turn the stove on to high and cover the Wok so you can steam cook the Chilean Sea Bass for 25 minutes to 30 minutes.
• It will depend on how high you turned the stove up and what type of stove you have to firmly decide on how long you should leave the fish inside.
• The thickness of the fish will also matter.
• While the fish is steam cooking, get 3 fresh green onions and firmly chop it up and put it in a bowl.
• As for the Ginger, get 7 to 10 slices of Ginger without the skin and put it in the same bowl with the green onions.
• Get 2 to 4 teaspoons of the special Premium Oyster Flavored Sauce and pour it inside the same bowl with the green onions and gingers.
• Dissolve the Premium Oyster Flavored Sauce with 1 1/2 teaspoon of water.
• (You can add some extra water in later to dissolve the sauce later, if you think the sauce is still to thick
• Put 7 to 10 drops of sesame oil in the sauce with the green onions and everything.
• (You can put a lot more sesame oil in if you feel like it but 7 to 10 is what I recommend.)
• Put one large teaspoon of brown sugar or normal sugar in with the bowl.
• By the time you finish making the sauce for the Chilean Sea Bass, which should only take you about 20 minutes or 25 minutes, lift the lid off the Wok and pour the sauce on top of the Chilean sea bass plate and cover the Wok again.
• Let the dish cook for five to eight more minutes and then the dish is ready to be served for two people.