Steamed Sea Bass Cantonese Style
I use “steamed” in quotes because this dish forgoes the traditional method of steaming in a covered wok in favor of a more contemporary technique: the microwave. Before you shun me, just try it.
The fish ends up steaming in its own juices, and soaks up all the great flavor of the seasonings, fresh ginger and scallion.
4 (6 oz.) Chilean sea bass fillets (or 1 1/2 lb. Chilean sea bass steak, you can commonly find these frozen in Asian-marts, just it thaw out first)
Pinch of salt and white pepper
1 teaspoon cornstarch
½ teaspoon black bean garlic sauce (Lee Kum Kee)
2-3 slices peeled ginger
2-3 pieces scallion
1 teaspoon Aloha shoyu for seafood (Lee Kum Kee)
1 teaspoon vegetable oil
1. Rinse and pat dry fish.
2. Sprinkle salt, white pepper, and cornstarch on both sides.
3. Coat all over with black bean garlic sauce.
4. Julienne the slices of ginger; place on top of fish.
5. Remove the wilted tops and root ends of the scallion. Make a slit, splitting the bottom white part lengthwise. Cut on the bias in 2 inch pieces. The pieces will look large, but don’t worry, they will shrink when you cook it; place on top of fish.
6. Drizzle the soy sauce and vegetable oil on top.
7. Cover with plastic wrap and microwave for about 8 minutes.