Sunday, September 12, 2010

Steamed Chilean Sea Bass with Soy Sauce, Hot Ginger, Scallion & Sesame Oil

Have you ever had Chilean Sea Bass before? If you have not, you got to try it. This fish would melt in your mouth. The rich buttery flavor and the delicate flaky meat are just so delicious. Hubby and I had a fried version in a Malaysian restaurant last week, and it was good. Then we decided to make a steam version of it.

Check it out. This would be awesome with steamed rice.

1 piece of Sea Bass (you can use different fish if you like.)
1 piece of ginger (cut thin slices of ginger)
a bunch of scallion
a bunch of cilantro
sesame oil
olive oil
chicken broth or water

1) Clean and wash the sea bass
2) Use the paper towel and pat dry
3) Marinade both sides of the fish with olive oil
4) Add a few slices of ginger to the fish
5) Steam for about 10-15 minutes

1) In a sauce pan, add some olive oil.
2) Add some minced garlic, and take out of the sauce pan.
3) In the same sauce pan, add 4 TB of chicken broth (or you can use water)
4) Add 4 TB of soy sauce
5) Add 1 TB of sugar
6) Add the rest of slices of ginger
7) Let it boil and add a tiny bit of sesame oil in

Decorate the plate
1) Put the plate on the table
2) Transfer the seabass to the plate
3) Garnish with scallions and cilantro
4) Pour the sauce over the sea bass
5) Serve with Jasmine rice.


Create. Snap. Eat. said...

Simply beautiful! Did you marinade the fish in the sauces?

Zoe said...

Thank you. I put olive oil on both sides of the piece of sea bass, and some thin slices of ginger and steam it.