Thursday, 31 December 2009

Steamed Soy Ginger Seabass

This is a simple and tasty Chinese recipe for steamed fish. Dark soy sauce is used as it is less salty and enriches dishes with both its deep colour and flavour.
1 piece of seabass with skin (600g)
3 pieces of spring onion, thinly sliced
60g ginger, sliced julienne strips
2 tablespoons dark soy sauce
2 tablespoons olive oil
Place seabass in dish and sprinkle half of ginger and spring onions over top.
Then steam seabass for about 20-25 minutes.

Meanwhile, fry rest of ginger strips till brown and crunchy. Sprinkle on top of steamed seabass and drizzle soy sauce over it. Serve immediately.

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