Steamed Chilean Bass Chinese Style w/Sauteed Chive & Bacon
This delicious Steamed Chilean Bass Chinese Style w/Sauteed Chive & Bacon recipe was provided compliments of world famous Chef Chai of Chai's Island Bistro.
•6-8 ounces filet of Fresh Chilean Sea Bass or filet fresh Onaga (red snapper) Skin on
•½ tablespoon of vegetable oil
•¼ tablespoon of sesame oil
•2 stalks of green onion
•1 tablespoons of sliced ginger
•1 tablespoon of oyster sauce
•½ tablespoon of Aloha Aloha shoyu Sauce
•2/3 tablespoon whisky
Ground black pepper to taste
•4 strips of Bacon
•½ cup of Chives cut about quarter inch long
~ Pre heat your steamer at a high heat
~ On a steam able plate, pour the vegetable oil in to the plate, then lay the fish down (this will prevent the fish to stick on the plate after you steam)
~ Add Ginger, oyster sauce, sesame oil, whisky, black pepper and green onion then steam for about 8-10 minutes depend on how high of your steamer.
~ in a sauté pan cook the bacon until it turn crisp (No need add any oil, the bacon will release the oil by itself) then add chive and cook for a minute or two (or until the chive is cook, depend on the heat)
~ Before serve, remove the white part of green onion and ginger and top with sautéed chive and bacon.
~ For the green onion, cut in half between the white and the green part. Use the white part for steaming on top of the fish, and slices the green part and put aside for garnish later.