Steamed Sea Bass in Ginger
Updated October 11, 2023
- Total Time
- 1 hour
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
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Ingredients
Whole sea bass, about 2 pounds
2-inch piece fresh ginger root, peeled and julienned
½ cup corn, vegetable or peanut oil
4 scallions
5 pickled shallots
Salt
¼ cup soy sauce
Nutritional analysis per serving (5 servings)
12 grams carbs; 74 milligrams cholesterol; 422 calories; 11 grams monosaturated fat; 8 grams polyunsaturated fat; 5 grams saturated fat; 25 grams fat; 2 grams fiber; 833 milligrams sodium; 36 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse fish and place on heatproof plate or dish.
- Step 2
Put 2 to 3 inches of water into wok, large pot or skillet. Turn heat to high and bring water to boil. Turn off flame.
- Step 3
Place steam rack into water. Water should reach to just above rack.
- Step 4
Place fish plate onto rack. Spread ginger over fish. Cover; steam 20 minutes over medium flame.
- Step 5
When fish is cooked, remove plate from wok and pour off excess liquid.
- Step 6
Heat oil in wok until smoking.
- Step 7
Chop scallions into ½-inch pieces.
- Step 8
Spread shallots and scallions on top of fish. Season with salt to taste. Pour soy sauce over fish.
- Step 9
Pour hot oil over fish. Serve.
Private Notes