Chinese Steamed Seabass – Seema Pankhania

Name: Chinese Steamed Seabass – Seema Pankhania
Ingredients: 1 Seabass; 1 Tbsp Salt (To Sprinkle Over Seabass); 3 Dried Shiitake Mushrooms, Soaked and Chopped; 50g Pork Shoulder (I Used Bacon); 2 Tbsp Chinese Dates (I Used Raisins); 1 Tsp Hoisin Sauce; 1 Tsp Sugar; 1 Tsp Salt; 25g Ginger, Julienned; One Bunch Spring Onions, Finely Julienned; 2 Red Chillies, Finely Julienned; 4 Tbsp @lkkeurope Fish Seasoning (I Used 3 Tbsp Soy Sauce, 1 Tbsp Rice Wine, 1/2 Tsp Sugar); Small Handful Coriander Leaves

seemagetsbaked.com

Delicate Chinese Steamed Seabass flavored with mushrooms, pork, and ginger—served with crispy toppings for a完美の一餐。Chef Wing's twist makes this dish special.

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Ingredients

1 Seabass
1 Tbsp Salt (To Sprinkle Over Seabass)
3 Dried Shiitake Mushrooms, Soaked and Chopped
50g Pork Shoulder (I Used Bacon)
2 Tbsp Chinese Dates (I Used Raisins)
1 Tsp Hoisin Sauce
1 Tsp Sugar
1 Tsp Salt
25g Ginger, Julienned
One Bunch Spring Onions, Finely Julienned
2 Red Chillies, Finely Julienned
4 Tbsp @lkkeurope Fish Seasoning (I Used 3 Tbsp Soy Sauce, 1 Tbsp Rice Wine, 1/2 Tsp Sugar)
Small Handful Coriander Leaves