Steamed Sea Bass Or Red Snapper
Serves: 3
Leola Gaylord
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
43
Sourness
45
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Wash and clean tung ku
2
Soak in hot water for 20 minutes until softened
3
Drain and save 1 tablespoon of the liquid
4
Remove stem and cut into shreds
5
Scale and clean fish
6
Keep the head and tail on if you want to serve the fish real Chinese style
7
Be sure fish is at room temperature
8
Cut slashes on 45 angle at inch intervals on both sides
9
Rub the fish both inside and outside with salt
10
Cut ham, bamboo shoot, scallions and ginger into fine shreds
11
Place fish on a serving plate or Pyrex plate
12
Spread tung ku, bamboo shoot , scallion, ginger and ham shreds over fish
13
Mix sherry with 1 tablespoon tung ku liquid and pour over fish
14
Steam over vigorously boiling water for 10 minutes
15
Test the meat in slashes
16
If meat flakes from the bone, it's done
17
Otherwise steam 5 more minutes
18
Garnish with Chinese parsley
19
Wash and clean tung ku
20
Soak in hot water for 20 minutes until softened
21
Drain and save 1 tablespoon of the liquid
22
Remove stem and cut into shreds
23
Scale and clean fish
24
Keep the head and tail on if you want to serve the fish real Chinese style
25
Be sure fish is at room temperature
26
Cut slashes on 45 angle at inch intervals on both sides
27
Rub the fish both inside and outside with salt
28
Cut ham, bamboo shoot, scallions and ginger into fine shreds
29
Place fish on a serving plate or Pyrex plate
30
Spread tung ku, bamboo shoot , scallion, ginger and ham shreds over fish
31
Mix sherry with 1 tablespoon tung ku liquid and pour over fish
32
Steam over vigorously boiling water for 10 minutes
33
Test the meat in slashes
34
If meat flakes from the bone, it's done
35
Otherwise steam 5 more minutes
36
Garnish with Chinese parsley