Kylin Sea Bass

Name: Kylin Sea Bass
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1000 g Sea bass (remove head and tail, split the middle section from the back into 2 large pieces, each cut diagonally into 6 small pieces); 6 Shiitake mushrooms (soaked until soft and halved into 12 pieces); 300 g Ham (sliced); 150 g Bamboo shoot slices; 20 g Ginger slices; 8 g Fine salt (for marinating the fish); 25 g Wine (for marinating the fish); 2 g White pepper (for marinating the fish); 2 g MSG (for marinating the fish); 15 g Scallion segments; 15 g Sesame oil; Starch (for thickening), to taste

A Cantonese dish of sliced sea bass arranged in alternating layers with shiitake mushrooms, ham, and bamboo shoot slices, then steamed.

35 min

Easy

0 favorites

Ingredients

Sea bass (remove head and tail, split the middle section from the back into 2 large pieces, each cut diagonally into 6 small pieces) 1000 g

Shiitake mushrooms (soaked until soft and halved into 12 pieces) 6

Ham (sliced) 300 g

Bamboo shoot slices 150 g

Ginger slices 20 g

Fine salt (for marinating the fish) 8 g

Wine (for marinating the fish) 25 g

White pepper (for marinating the fish) 2 g

MSG (for marinating the fish) 2 g

Scallion segments 15 g

Sesame oil 15 g

Starch (for thickening) to taste

Instructions

Step 1

Cut off the head and tail of the sea bass, split the middle section from the back into 2 large pieces, each cut diagonally into 6 small pieces, then marinate briefly with fine salt, wine, white pepper, and MSG. Soak the shiitake mushrooms until soft and halve them into 12 pieces.

Step 2

Spread the fish head and tail on a serving plate. Group together one piece each of fish meat, shiitake, ham, and bamboo shoot slice to form 12 groups in total. Arrange in a steamer and steam for 8 minutes.