J. Lohr | Hong Kong-Style Sea Bass
Indulge in Chef Robert Holley's exquisite sea bass with soy broth. Served on a bed of sautéed spinach, garnished with ginger and scallions, and paired…
Keywords
- bass
- spinach
- ingredients
- julienne
- tbsp
- sesame
- fine
- fresh
- sweat
- approximately
- broth
- washed
- salt
- pepper
- sauté
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Cooking tools:
- Kitchen scale
- Steamer basket
- Chef's knife
- Cutting board
- Saucepan
- Saute pan
- Stove
- Measuring cup
- Measuring spoon
- Colander
- Soup bowl
- Chopsticks
Ingredients
- 2 portions sea bass (approximately 8 oz each)
- 4 oz. light soy sauce
- 3 oz. dry sherry wine
- 2 oz. water
- 2 Tbsp. sugar
- 2 Tbsp. ginger, fine julienne
- 2 Tbsp. scallions, fine julienne
- 2 Tbsp. sesame oil
- 2 Tbsp. olive oil
- 1 lb fresh spinach, washed and stemmed
- salt
- pepper
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