Steamed Sea Bass with Snow Vegetables

Ingredients:

1 sea bass (Branzino) about 1 lb.  Scaled and gutted
1 oz (30g) fresh ginger, skin on
2 spring onions, white parts only
1 1/2 tbsp Shaoxing wine
3 tbsp lard or cooking oil
4 oz (100g) snow vegetable
2 tbsp sliced spring onions, green parts only
Salt

Cooking:

Put the fish on your chopping board and, holding your knife at an angle to the board, make a few parallel diagonal slashes into the thickest part of the fish.  Repeat on the other side.  Cut the piece of ginger in half.  Use the flat side of a Chinese cleaver or a rolling pin to smack the ginger and spring onion whites to loosen their fibers.  Put the fish on a plate and rub it inside and out with 1 tablespoon of the Shaoxing wine and 1/2 teaspoon salt.  Put one piece each of ginger and spring onion into the cavity of the fish.  Leave to marinate for about 15 minutes.

Remove the ginger and spring onion from the marinade and pat the fish dry on paper towels.  Place the fish in a bowl that will fit into your steamer, curling it around the inside of the bowl.

Heat the oil or lard in a seasoned wok over a high flame.  Add the snow vegetable and stir-fry until it smells delicious.  Stir in the remaining Shaoxing wine and 1 tablespoon water.  Ladle the mixture over the fish.  Put the remaining piece of ginger and spring onion on the fish, cover ans team over a medium flame for 8-9 minutes, until you can push a blunt chopstick easily into the thickest part of the flesh.

Remove the dish from the steamer and carefully pour the cooking juices into a small bowl.  Remove and discard the ginger and spring onion.  Scatter the spring onion greens over the fish, and then pour over the cooking juices, which will moisten the top of the fish and make it look most appetizing.  Serve.

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