Japanese Boiled Bass
|Lemon juice||1 1⁄2 Teaspoon|
|Sea bass||2 Pound, cut in 3-inch squares (Cleaned Fresh)|
|Peanut oil||2 Teaspoon|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Teriyaki sauce||1⁄2 Cup (8 tbs), heated|
In Dutch oven, bring water to a rolling boil.
Add lemon juice and fish; return to boil.
Turn off heat, cover, and let fish stand in hot water 15 to 20 minutes, depending upon thickness of fish.
Drain, place on platter and season with salt and pepper.
Pour peanut oil over fish, sprinkle with green onion and teriyaki sauce