| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Food & drin, Food & drin |
2 |
servings |
INGREDIENTS
| 1 |
|
800 gram who sea bass; cleaned and scaled |
| 1 |
tb |
Caster sugar |
| 3 |
tb |
Shaoxing rice wine or dry sherry |
| 5 |
tb |
Light soy sauce; (TK Trad) |
| 2 |
ts |
Sesame oil |
| 1 |
|
2 1/2 cm pie peeled root ginger; cut into julienne |
| 4 |
|
Spring onions; thinly sliced |
| 4 |
ts |
Peanut oil; (groundnut) |
| 2 |
tb |
Fresh coriander leaves |
|
|
Steamed fragrant rice; to serve |
INSTRUCTIONS
1 Place the sea bass on a heatproof oval plate or dish and score the flesh
down both sides. Mix together the sugar, wine or sherry, soy sauce and
sesame oil. Pour over the fish and scatter with ginger julienne.
2 Set up a steamer or put a rack in a wok or deep pan and add 5cm/2" water.
Bring the water to the boil over a high heat. Place the fish on its plate,
into the steamer or on to the rack.
3 Cover the pan and gently steam the fish for 12-14 minutes or until the
flesh is firm. Remove the plate of cooked fish and sprinkle over the spring
onions.
4 Heat the peanut oil in a small pan and when it is very hot, pour it over
the fish. Scatter over the coriander and serve at once with some rice.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.
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