Steamed Sea Bass in Oyster Sauce
Steaming and fresh ginger enhances the subtle sweetness of the fish. It is traditional to steam a whole fish with it’s head on, but feel free to use halibut, co
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Cooking tools:
- Wok
- Steamer rack
- Aluminum foil
- Plate
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Stove
Ingredients
- 1 sea bass (approx 750g) OR 454g cod, salmon or halibut steaks
- 2 - 3 tbsp Wing Yip Oyster Sauce
- 2 tbsp Wing Yip White Cooking Wine
- 5-6 cm fresh root ginger - peeled and finely shredded
- 2 spring onions - finely shredded and soaked in cold water
- 1 tsp Wing Yip Sesame Oil
- 1 tbsp peanut oil (heated)
- 1 tbsp Wing Yip Light Soya Sauce
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