Steamed Sea Bass is an amazing seafood dish that you will get hooked to in no time. When planning a seafood based dinner this is a perfect choice. Try the Steamed Sea Bass and I am sure you will be bowled over!
Black bean sauce
1 Clove (5 gm), grated
Grated ginger root
1 Teaspoon (For Non Oily Fish)
2 Cup (32 tbs)
1 1⁄2 Pound (Flounder, Trout, Etc)
1 , sliced
Combine the bean sauce, garlic, ginger, sugar, and oil.
Place 2 cups water in the wok and arrange fish on a rack 1 to 2 inches above the water so the water will not boil up onto the fish but the steam can circulate freely around it.
Spread the bean sauce mixture evenly over the surface of the fillets.
Sprinkle with scallion slices.
Cover wok and steam until fish separates into flakes with a fork.
(Rack may be covered with one layer of cheesecloth before fish are placed on it.
This will prevent fish from adhering to the rack.)