“The best way to cook whole live fish like sea bass is to cook it in a steamer. This recipe will also work well with sole, red snapper or
fresh flounder in case live fish is not available.”
Serving: Makes 4 servings
Ingredients
1 whole sea bass, 1 1/2 lbs. , purchased live, then cleaned by the fishmonger
2 tbsps. light soy sauce
2 tbsps. white rice wine
1 tbsp. peanut oil
1 1/2 tsps. sesame oil
1 tsp. white rice vinegar
2 tbsps. peeled and shredded ginger
1/4 tsp. salt
Pinch of white pepper
4 oz. pork loin, shredded
1 tbsp. sesame oil
1 tsp. light soy sauce
1/2 tsp. sugar
2 tbsps. Onion Oil
1/4 cup finely sliced scallions
Direction
Tell the fishmonger to remove all the viscera, scales, membranes and gills from the fish you buy. Wash the inside and outside of the fish thoroughly and dry thoroughly. Put it in a steamer-safe dish.
To prepare marinade, in a small bowl, combine all of the marinade ingredients together. Coat the fish evenly on the inside and outside with the
marinade mixture.
Combine the soy sauce, pork, sugar and sesame oil together in a separate small bowl. Pour the pork mixture on top of the fish and allow it to rest for
10 minutes.
Put a cake rack inside a wok with boiling water and put the steamer-safe dish where the fish is onto the cake rack; cover the wok and allow the fish to
cook in the steam for 12-15 minutes until a chopstick pokes through the flesh of the fish with ease.
Switch off the heat source. Drizzle the onion oil on top of the steamed fish and top it off with scallions. Take the steamer-safe dish out from the wok
and serve the steamed fish in the dish.
Note: Reduce the steaming time of the fish by 1/2 if you used a metal dish instead of a steamer-safe dish
Nutrition Information
- Calories: 379
- Total Carbohydrate: 2 g
- Cholesterol: 88 mg
- Total Fat: 22 g
- Fiber: 0 g
- Protein: 38 g
- Sodium: 560 mg
- Saturated Fat: 4 g
