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The ingredients needed to cook Steamed bass with scallions, pickled chillies and Ginger葱油鲈鱼:
- Get half pound fresh bass
- Use 1 Tsp home pickled chillies
- You need 2 large scallions
- Use 3 slice fresh Ginger root
- Prepare sea salt
- Take 1/4 cup white shaoxing cooking wine or sake
- Take 1 Tsp Lee kun kee seasoned soy sauce
- Take 2 Tsp Olive oil and toasted sesame oil mix 1:1
Instructions to make Steamed bass with scallions, pickled chillies and Ginger葱油鲈鱼:
- Evenly coat freshly cleaned bass with fine seasalt inside out. Be relax with the amount of salt for you will rinse it off before cooking. Cure you fish for 3 hours at room temperature or overnight in a fridge.
- Right before cooking, rinse surface salt off from your fish by allowing it under tap water for 20 seconds inside out. Dry it up with paper towels completely and place it in a plate.
- Arrange shredded Ginger, pickled chillies even on top of the fish. Pour in 1/4 cup shaoxing white cooking wine. Steam on high heat for 10 minutes(count from when you see constant steam rising up)
- Get a skillet on high heat right before fish is done steaming, warm up 2 Tsp of Olive oil mix with toasted sesame oil at 1:1 in ratio until right before smoking.
- Finally arrange sliced scallions on top of steamed fish. Pour in 1 Tsp of seasoned sot sauce, then quickly pour hot oil onto the fish. Serve hot.
Place the scallions on top of the fish and replace the foil to retain heat and moisture. Remove the foil and carefully drizzle the. Steamed fish may sound plain, but this version is packed with flavor: It's cooked in a ginger-and-sesame soy sauce and topped with frizzled jalape. Transfer the fish and its juices to shallow. Super crispy flaky on the outside and slightly chewy inside, my dim sum favorite scallion pancakes make a wonderful snack that you'll love!
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