Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, steam fish (asian sea bass). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Steam fish (Asian Sea Bass) is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Steam fish (Asian Sea Bass) is something that I’ve loved my entire life. They’re nice and they look wonderful.
Season the inside and both sides of the fish lightly with sea salt. Trim the spring onions and chilli (deseed if you like), then finely slice. Allow to marinate for an hour, if you have time, or you can cook it all straight away.
To get started with this particular recipe, we must first prepare a few components. You can cook steam fish (asian sea bass) using 6 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Steam fish (Asian Sea Bass):
- Take 1 Fish (Asian Sea Bass)
- Make ready 1 Sliced Ginger
- Make ready 1 Garlic oil or Shallots oil
- Take 1 Salt
- Make ready 1 tbsp Light Soy Saurce
- Prepare 1 Coriander
Slice the fish vertically into the middle. Transfer to a small bowl and stir in the ginger. Sea Bass is also a common fish used for steaming in Chinese cooking, but I've found the meat is not as delicate as striped bass. Flat fish like flounder, fluke, or grey sole are also very good for steaming as well.
Instructions to make Steam fish (Asian Sea Bass):
- Slice the fish vertically into the middle. Rub the fish with a few pinch of salt. Slices a ginger into a thin sliced & apply all over the fish.
- Steam the fish on boiling water at high heat for 10min.
- Apply a tablespoon of light soy sauce & garlic oil on the fish. Lastly place some coriander on the fish.
Barramundi is a loanword from an Australian Aboriginal language of the Rockhampton area in Queensland meaning "large-scaled river fish". Originally, the name barramundi referred to Scleropages leichardti and Scleropages jardinii. Place fish on spinach; top with ginger and green onions. Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.
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