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Andy Chu Simple Chinese Kitchen

Sea Bass

Steam Sea Bass

Ingredients:

1 whole Sea Bass 600-800g (approx 12inch long), 50g ginger, Light Soya Sauce, 2 Spring Onions.

Method:

Remove the guts and scale the fish, also wash and drain it. Remove the skin of the ginger with a metal spoon. Slice the ginger into half and then cut into pieces. For the other half cut it into strips. Cut one spring onion into long strips about 2 inches long. For the other spring onion cut into a very thin slice, then keep this one into cold water. Put the strip of spring onion and the pieces of ginger onto a large plate, and then place the fish on top. Add the ginger slices onto the top of the fish, and then put it into a hot steamer for 7 mins. When cooked, take it out of the steamer and heat up a tbsp of oil into a pan. Add the slices of spring onion on top of the fish. Pour the oil onto the fish and spring onion. Then finally sprinkle some light soya sauce on top. Ready to serve.

THIS DISH COMES FROM SOUTH OF CHINA, IDEALLY TO SERVE WITH PLAIN BOILED RICE.

Run time: 03'50 mins