• Steamed Sea Bass, Cantonese Style

    My picture does this dish from Epicurious no justice.  This sauce is amazing!  Use it on any white fish or even baked tofu.  Steaming is a superb way to end up with ultra-moist fish.  Incredibly easy, you’ll have a restaurant quality dish on the table in twenty minutes with little effort.  Be sure to use fresh ginger and not powdered.  Squeamish about using a whole fish?  The head and tail can be removed before cooking.  If a whole fish is not available, baking any white fish in foil (be sure to drain off the liquid after) and topping it with the sauce will work , too.

    http://www.epicurious.com/recipes/food/views/Steamed-Sea-Bass-Cantonese-Style-104551

     

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