CHINESE STEAMED SEA BASS
WITH GINGER & SPRING ONIONS
By Simbooker on the 13th November 2018
Files & Tags: recipes, index, chinese & chinese american, asian, soy sauce, fish & seafood
This is simply a stunning dish. I have made no secret of the fact that Chinese food is my absolute favourite. Chinese Steamed Fish is my third favourite Chinese dish.
Steaming is a classic method of cooking Fish in Chinese cuisine. The Fish is steamed to retain it's moisture and produces a wonderful silky texture. You don't have to to use Sea Bass. I rarely buy the Fish because it's usually very pricey, but I think it's the best Fish for Chinese cooking. Sea Bream, Snapper, Walleye, Coral and Rainbow Trout are decent alternatives.
I steam bake the fish because I've never had any luck in stove stop steaming, and in fact I think this produces the best results. You place the Fish in a baking dish after seasoning; and then place the dish into a baking tray that you fill with water, cover with foil and leave to steam bake for 30 minutes or however long is required for the type of Fish.