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Cantonese Steamed Sea Bass

I love this Cantonese Steamed Sea Bass preparation of fish. Fresh and clean flavors, have you hot steamed rice ready!

Posted By: Deirdre K Todd
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Prep Time: 10 minutes | Cook Time: 15-20 minutes | Ready In: 25-30 minutes
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US Metric

10-12 oz. sea bass filets

4 stalks green onion, 1-inch diagonal slices

1-inch ginger, peeled, thinly sliced


2 cloves garlic, grated

2 TB shaoxing wine

1 tsp. sugar

1/4 c. peanut oil

3 TB Aloha shoyu


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Roy's Fish & Seafood Cookbook

Cooking Process:

Place sea bass onto heatproof shallow dish. Place dish in the top of steamer. Cover and steam over boiling water 10 to 15 minutes. In a small mixing bowl; combine garlic, wine and sugar. For service: Remove dish from steamer; pour off any liquid around the fish. Top with green onion and ginger. In a saucepan; heat oil over medium heat. Add shaoxing mixture. Cook, stirring until sauce boils. Pour over sea bass irst, and then pour the boiled sauce over the fish. Serve immediately. Optional to garnish with cilantro. Serves 2-3.