Soft delicate flesh, simple and light flaky fish. Drenched in light soy sauce infused with scallion, ginger and aroma. A perfect dish for dinner or lunch. A simple dish for 1 or a family, just change the size of the fish. Simple easy steps to the perfect steam fish. If you don't like those boney fishes just get a fillet. Super simple and easy.
1 Whole Seabass
1 Thumb Sized Piece of Ginger
6tb of Shao Xing Wine
1tb of Rock Sugar
1te of Sesame Seed Oil
1/2te of White Pepper
2tb of Light Soy Sauce
1te of Fish Sauce
1 Whole Scallion
Peel and slice 1 thumb sized piece of ginger into thin slices.
Place your sea bass skin size up on a heat proof plate and lay your ginger slices and 5 tb of shao xing wine over the sea bass.
Place the plate into a steamer for 12-15 minutes till cooked through.
In a bowl add in 1tb of shao xing wine, 2tb of light soy sauce, 1/2te of white pepper, 1tb of rock sugar,1te of fish sauce and 3tb of water. Place it into the microwave for 20-30 seconds till the rock sugar is dissolved.
Slice your scallion into long strips.
In a pot or pan heat up enough oil to cover the base of your pot/pan.
Once the oil is smoking hot throw in your spring onions, BE SUPER CAREFUL it will spit all over.
Then slowly pour the oil over the fish, this will infuse the fish with the lovely flavours of the scallion.
Add your lovely sauce over and you got yourself a lovely steamed fish.
Enjoy it over a bowl of white rice and you got yourself a great meal.