This dish is one of the very few dishes I braved in my first attempts in cooking. That only means this is one of the easiest that you could ever find in my must cook list.
Present this dish on a stylish plate, wooden bowl or any fancy plate and you will have a party pleaser in an instant!
I suggest you make an extra sauce just for the ones who love to have their fish well sauced.
Tip 1: Have fun with it!
Ingredients:
1 kilo whole sea bass with head and tail, cleaned, scaled and gils removed
1/4 cup white wine
3 cloves garlic, choppped coarsely
4 tbsps spring onion, chopped
2 tbsps fresh ginger, minced
2 teaspoons sugar
1/2 cup olive oil
3 tbsps soy sauce
2 tbsps extra white wine
Serves 3-4
Procedure:
Rinse the fish inside and out with 1/4 cup of wine
Steam the fish either in a traditional Chinese bamboo or other types of steamer for 15-20 minutes. Check on it once in awhile to make sure you don't over steam it. The skin should be pulling off quite easily but is still firm to be transferred to the serving plate.
In the meantime, prepare the sauce base by combining 2 tablespoons of wine, garlic, spring onions, ginger and sugar in a bowl.
Once the fish is cooked. Carefully remove the fish from steamer and transfer to your stylish serving plate.
Heat the oil in a wok or saucepan. When hot enough, add the sauce base. Stir until it boils.
Pour soy sauce inside and over the sea bass, then pour the boiled sauce over the fish.
Happy Eating!
Present this dish on a stylish plate, wooden bowl or any fancy plate and you will have a party pleaser in an instant!
I suggest you make an extra sauce just for the ones who love to have their fish well sauced.
Tip 1: Have fun with it!
Ingredients:
1 kilo whole sea bass with head and tail, cleaned, scaled and gils removed
1/4 cup white wine
3 cloves garlic, choppped coarsely
4 tbsps spring onion, chopped
2 tbsps fresh ginger, minced
2 teaspoons sugar
1/2 cup olive oil
3 tbsps soy sauce
2 tbsps extra white wine
Serves 3-4
Procedure:
Rinse the fish inside and out with 1/4 cup of wine
Steam the fish either in a traditional Chinese bamboo or other types of steamer for 15-20 minutes. Check on it once in awhile to make sure you don't over steam it. The skin should be pulling off quite easily but is still firm to be transferred to the serving plate.
In the meantime, prepare the sauce base by combining 2 tablespoons of wine, garlic, spring onions, ginger and sugar in a bowl.
Once the fish is cooked. Carefully remove the fish from steamer and transfer to your stylish serving plate.
Heat the oil in a wok or saucepan. When hot enough, add the sauce base. Stir until it boils.
Pour soy sauce inside and over the sea bass, then pour the boiled sauce over the fish.
Happy Eating!
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