Steamed Sea Bass With Shredded Pork
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
54
Spice
44
Sweetness
57
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tsp
Light Soy Sauce1 tbsp
Peanut Oil1 tbsp
Sesame Oil1 tsp
White Rice Vinegar2 tbsps
Ginger (peeled and shredded)1 tsp
Salt110 g
Pork Loin (shredded)1 tsp
Sugar2 tbsps
Onion OilDirections:
1
Make sure the fishmonger has removed all of the scales, gills, viscera, and membranes from the fish
2
Rinse the fish well inside and out, then dry well
3
Place in a steamproof dish
4
To make the marinade, in a small bowl, mix together all of the ingredients
5
Sprinkle the marinade evenly on the inside and outside of the fish
6
In another small bowl, mix together the pork, sesame oil, soy sauce, and sugar
7
Sprinkle the mixture over the fish, and let rest for 10 minutes
8
Prepare a wok for steaming using a cake rack (place a cake rack over boiling water in a wok), place the dish with the fish on the rack, cover, and steam for 12 to 15 minutes, or until a chopstick slides easily into the flesh of the fish
9
Turn off the heat
10
Pour the onion oil over the fish and sprinkle with the scallions
11
Remove the dish from the wok, and serve the fish in its cooking dish
12
Make sure the fishmonger has removed all of the scales, gills, viscera, and membranes from the fish
13
Rinse the fish well inside and out, then dry well
14
Place in a steamproof dish
15
To make the marinade, in a small bowl, mix together all of the ingredients
16
Sprinkle the marinade evenly on the inside and outside of the fish
17
In another small bowl, mix together the pork, sesame oil, soy sauce, and sugar
18
Sprinkle the mixture over the fish, and let rest for 10 minutes
19
Prepare a wok for steaming using a cake rack (place a cake rack over boiling water in a wok), place the dish with the fish on the rack, cover, and steam for 12 to 15 minutes, or until a chopstick slides easily into the flesh of the fish
20
Turn off the heat
21
Pour the onion oil over the fish and sprinkle with the scallions
22
Remove the dish from the wok, and serve the fish in its cooking dish