About Me

I love to cook and more importantly, I like to improve the way I cook certain dishes. As such, this blog is borne out of a desire for a simple and organized way to manage the different variations of the dish that I tried. I will be posting recipes, pictures and comments on what works for me and what don’t. Hopefully, you will enjoy your time here, and do remember to give your feedback! Cooking is a constant evolution, a process and definitely not an end result!

Steamed Seabass in Cantonese Style

by Shan's Recipes | Recipe's Categories: |
Steamed Seabass in Cantonese Style
 Ingredients
  1. 300g to 400g Seabass
  2. 3 thin slices of Ginger (Peeled and Cut into slices)
  3. 2 Shallots (Peeled and Chopped, approx 2 tablespoons)
  4. 1 tablespoon of Chopped Garlic
  5. 3/4 teaspoon of Sugar
  6. 2 tablespoon of Hua Diao Jiu (Chinese Rice Wine)
  7. 2 tablespoon of Light Soya Sauce
  8. 4 tablespoon of White Wine
  9. 2 1/2 tablespoon of Olive Oil
Preparation
  1. Rinse Seabass with Water and wash it with White Wine (Ingred. No. 8)
  2. Mix Ingred No. 2 to 7
Steps
  1. Place Seabass on a steam-proof plate
  2. Place into steamer or rice cooker for approx 10 to 15 minutes
  3. 5 minutes before Seabass is cooked, heat up pan and add Olive Oil
  4. Add Prep No. 2 and stir-fry for approx 1 minute (before Garlic turns brown)
  5. Once Seabass is cooked, drain off the water. Spread Light Soya Sauce on the seabass and add the mixture above (Step No. 4) on the Seabass
Serve while Hot!

Good to go with Rice with a few other chinese dishes.
Tips and Comments:
  • Slices a few slashes on the fish body will help to ensure that the fish is easier to cook and also, increase the flavours of the ingredients in the fish.

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