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Steamed Sea Bass

21st.Century.Chef's picture
<p><a href="http://www.flickr.com/photos/johnjoh/1756186165/">Image Credit</a></p>
Ingredients
  Chinese dried mushrooms 2
  Sea bass 1 Pound, cleaned and scaled (1 Whole, 500 Gram)
  Root ginger slice 2 , peeled
  Spring onions 2
  Cooked ham 2 Ounce (50 Gram)
  Bamboo shoots 2 Ounce (50 Gram)
  Dry sherry 3 Tablespoon
  Soy sauce 2 Tablespoon
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
Directions

MAKING
1. In a bowl soak mushrooms in warm water for 10 minutes, then squeeze them dry and discard the stalks.
2. Prepare the fish by slashing both its sides diagonally to the depth of the bone with gaps of 1 cm / 1/2 inch.
3. On absorbent kitchen paper dry the sea bass and arrange on a plate.
4. Shred fresh root ginger, spring onions, cooked ham, bamboo shoots and the mushrooms thinly and arrange over the sea bass.
5. In a bowl mix sherry, soy sauce, sugar and salt and pour over the fish.
6. On the top of a steamer with simmering water place the fish on a plate and steam strongly for 15 minutes with cover.

SERVING
7. Serve warm with optional garnish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Steamed
Ingredient: 
Seafood
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
4

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