Chris Yeo’s Steamed Fish Recipe
Steamed sea bass with ginger and green onions, served with a light soy sauce glaze. Perfectly simple yet full of flavor for a festive meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.averagebetty.com.
Cooking tools:
- Wok
- Steaming rack
- Kitchen timer
- Oven
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Pan
- Stove
- Measuring spoon
- Measuring cup
- Spoon
- Plate
Ingredients
- 4 oz light soy
- 6 oz Seafood or Vegetable Broth (unsalted)
- 1/4 tsp sugar
- 2 oz 3 crab fish sauce
- 1 oz Maggi Soy Seasoning
- 1/4 Dark Mushroom Soy sauce
- 1/2 tsp Oyster sauce
- Small pinch of white pepper
- 1/8 tsp sesame oil
- 1/4 tsp Shao Xing Rice wine
- 8-10 oz sea bass
- 2 inch ginger (peeled and cut into thin strips)
- 1 stalk scallion (cut into 2-inch length, and then cut into think threads)
- Some cilantro leaves
- 2 tsp cooking oil
- 1 tsp shaoxin wine or rice wine
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