Steamed Seabass in Cantonese Style

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.