Tue 31 May 2005
Steamed Striped Bass Hong Kong Style
1) 1 – 1.5 lb freshly cleaned and scaled whole Striped Bass.
2) 1 Scallion
3) 3 tablespoons of sliced fresh ginger
4) Olive Oil
5) Soy Sauce (1-2 tablespoons)
Serves 2-3 people
I’ve been eating out a lot and it’s been awhile since I’ve written any recipes so it’s nice to finally have a home cooked meal again. Today we’re going to steam fish a’ la Cantonese Hong Kong Style (courtesy of Sing Kwok’s instructions).
Setup a wok with a steaming dish.
Cut up about 3 tablespoons of ginger into long slices. Also cut up a whole scallion into thin slices. (Flower is optional)
Next, carefully make 3 vertical cuts into the fish on both sides. Just slice to break the skin and the meat but do not cut past the bone.
Add the sliced ginger and a few scallions on the fish. Once your steaming contraption is boiling, steam the fish for approximately 8 minutes.
Carefully remove the fish and add your scallions. Pour soy sauce over scallions, ginger and fish and set aside. Dry your wok and add about 1/4 cup of olive oil, turn heat to high for about 3 minutes. When oil begins to smoke, carefully pour hot oil onto the fish.
Serve immediately. That’s it – it’s that easy. Now you can make gourmet steamed fish just like you get at the high end Chinese restaurants.
Here’s our Steamed fish dish along with some stir fried Shanghai bok choi and mushrooms.
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