Steamed Seabass

Here's another fishy business and the husband loves this a lot. A relatively cheap dish to do at home yet cost a lot when dine at the restaurants. 

Tips for choosing Seabass:

Learnt from a show that the best weight for a fish is between 800-900g. It's not too small nor too big and the meat texture is the best.  

Ingredients:

- Seabass 

- ginger (sliced and in shreds)

- spring onions chopped in 1-2 inch length

- 2 tbsp oil 

- sauce to drench (4tbsp of light soya sauce, 1 tbsp of fish sauce, 1 tbsp of sesame oil and 2 tbsp of water)

Steps:

1. Slice the fish meat by the back bones on both sides. This will allow the fish to be thoroughly cooked yet maintain a nice body. 

2. Place the sliced gingers and some chopped spring onions in the fish stomach to rid the fishy smell.

3. Rub a little bit of salt on the both sides of the fish. 

4. Place 2 - 4 chopsticks beneath the fish to raise it up from the plate. This will allow even steaming and cooking for the fish. Place the sliced gingers on the fish. Pour a capful (or half depending on the size of the fish) of Shaoxing wine over the fish. 

5. Send into the steamer for 15mins. 

6. While the fish is being steamed, prepare the sauce (refer above). 

7. Heat up 2 tbsp of oil. 

8. Once 15 mins is up, remove the fish from the steamer and gently roll and pull out the chopsticks. Place the spring onions over the fish. Drench the sauce mixture over an around the fish. Using the heated oil, pour over the spring onions. You will hear the sizzling sound of the oil poured over the spring onions. 

9. Place some coriander over the fish and you are ready to serve. 

Happy feasting!

Happy mum