Steamed Sea Bass with Ginger and Chinese Mushrooms
Fill a wok three-quarters of the way up with water and place over high heat. Bring the water to a simmer . Place the fish on a plate. Cut 5 or 6 slits into the
Keywords
- Steamed Sea Bass with Ginger and Chinese Mushrooms
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Cooking tools:
- Bamboo steamer
- Wok
- Chef's knife
- Cutting board
- Saucepan
- Plate
- Spoon
Ingredients
- One 1 1/2-pound whole striped bass or branzino , head on
- Sea salt
- Freshly ground white pepper
- One 1/2-inch piece fresh ginger, peeled and julienned
- 4 large shiitake mushrooms , sliced
- 1/2 cup fresh wild mushrooms, sliced ( oyster and shitake)
- 4 tablespoons Shaohsing rice wine or dry sherry
- 2 scallions, sliced lengthways into 3-inch long pieces and julienned
- Steamed jasmine rice , for serving
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