Fillet of sea bass, skin on
Rice wine vinegar
Light soy sauce
Spring onions, finely sliced lengthways
Garlic, chopped
Ginger, sliced
Salt
Sugar
Vegetable oil
You will need a steamer for this - bamboo or metal, I used a bamboo one. Place your fillet of bass in a ceramic dish that can fit inside the steamer comfortably. Pour 4 tablespoons of light soy sauce, 2 tablespoons of rice wine vinegar and 1 tablespoon of vegetable oil over the fillet. Lay the garlic and ginger on top. Sprinkle with half a teaspoon of salt and half a teaspoon of sugar. Cover tightly and steam this over rolling boiling water for around 5 minutes, or until the fish is cooked through.
I served this with steamed baby bok choi and fried aubergine slices.
I steamed the bok choi in the upper section of the bamboo steamer, it took exactly the same time to cook as the fish. No seasoning on the bok choi other than a sprinkling of salt.
The aubergine - thinly slice the aubergine (around the thickness of a courgette slice) and soak in salted water for 10 minutes. Dry off the aubergine well. In a wok or large bottomed pan, heat up oil and saute 2 chopped garlic cloves and a teaspoon of freshly chopped ginger. Throw in the aubergine slices and sautee well, until they are golden brown in colour. Add 2 tablespoons of strong chicken stock (I used 1 knorr cube in 3 tablespoons of water). The longer they are cooked, the sweeter they taste.
of course, the real cantonese way of serving the bass is to steam it whole and cover it with lots of finely sliced spring onions and ginger.
Fish supper
Fish supper…the cantonese way
Fillet of sea bass, skin on
Rice wine vinegar
Light soy sauce
Spring onions, finely sliced lengthways
Garlic, chopped
Ginger, sliced
Salt
Sugar
Vegetable oil
You will need a steamer for this - bamboo or metal, I used a bamboo one. Place your fillet of bass in a ceramic dish that can fit inside the steamer comfortably. Pour 4 tablespoons of light soy sauce, 2 tablespoons of rice wine vinegar and 1 tablespoon of vegetable oil over the fillet. Lay the garlic and ginger on top. Sprinkle with half a teaspoon of salt and half a teaspoon of sugar. Cover tightly and steam this over rolling boiling water for around 5 minutes, or until the fish is cooked through.
I served this with steamed baby bok choi and fried aubergine slices.
I steamed the bok choi in the upper section of the bamboo steamer, it took exactly the same time to cook as the fish. No seasoning on the bok choi other than a sprinkling of salt.
The aubergine - thinly slice the aubergine (around the thickness of a courgette slice) and soak in salted water for 10 minutes. Dry off the aubergine well. In a wok or large bottomed pan, heat up oil and saute 2 chopped garlic cloves and a teaspoon of freshly chopped ginger. Throw in the aubergine slices and sautee well, until they are golden brown in colour. Add 2 tablespoons of strong chicken stock (I used 1 knorr cube in 3 tablespoons of water). The longer they are cooked, the sweeter they taste.
of course, the real cantonese way of serving the bass is to steam it whole and cover it with lots of finely sliced spring onions and ginger.
Fillet of sea bass, skin on
Rice wine vinegar
Light soy sauce
Spring onions, finely sliced lengthways
Garlic, chopped
Ginger, sliced
Salt
Sugar
Vegetable oil
You will need a steamer for this - bamboo or metal, I used a bamboo one. Place your fillet of bass in a ceramic dish that can fit inside the steamer comfortably. Pour 4 tablespoons of light soy sauce, 2 tablespoons of rice wine vinegar and 1 tablespoon of vegetable oil over the fillet. Lay the garlic and ginger on top. Sprinkle with half a teaspoon of salt and half a teaspoon of sugar. Cover tightly and steam this over rolling boiling water for around 5 minutes, or until the fish is cooked through.
I served this with steamed baby bok choi and fried aubergine slices.
I steamed the bok choi in the upper section of the bamboo steamer, it took exactly the same time to cook as the fish. No seasoning on the bok choi other than a sprinkling of salt.
The aubergine - thinly slice the aubergine (around the thickness of a courgette slice) and soak in salted water for 10 minutes. Dry off the aubergine well. In a wok or large bottomed pan, heat up oil and saute 2 chopped garlic cloves and a teaspoon of freshly chopped ginger. Throw in the aubergine slices and sautee well, until they are golden brown in colour. Add 2 tablespoons of strong chicken stock (I used 1 knorr cube in 3 tablespoons of water). The longer they are cooked, the sweeter they taste.
of course, the real cantonese way of serving the bass is to steam it whole and cover it with lots of finely sliced spring onions and ginger.
