Sea Bass with Stir-Fried Sauce

Name: Sea Bass with Stir-Fried Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1 (about 1000 g) Sea bass (descaled, gutted, washed, head and backbone removed, with diagonal cuts on both sides); 50 g Lean pork (silverskin removed, washed, diced); 50 g Canned bamboo shoots (washed, diced); 50 g Pine mushrooms (rehydrated, cleaned, diced); 50 g Scallions (cut into segments); 25 g Fresh ginger (sliced); 1 g Ground white pepper; 100 ml Chicken broth; 25 g Cooking wine (for marinating); 25 g Soy sauce; 35 g Sugar; 35 g Vinegar; 15 g Wet starch (for thickening); 75 g Soybean oil

Korean-style sautéed sea bass—richly aromatic, with tender fish and flavorful accompaniments.

40 min

Easy

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Ingredients

Sea bass (descaled, gutted, washed, head and backbone removed, with diagonal cuts on both sides) 1 (about 1000 g)

Lean pork (silverskin removed, washed, diced) 50 g

Canned bamboo shoots (washed, diced) 50 g

Pine mushrooms (rehydrated, cleaned, diced) 50 g

Scallions (cut into segments) 50 g

Fresh ginger (sliced) 25 g

Ground white pepper 1 g

Chicken broth 100 ml

Cooking wine (for marinating) 25 g

Soy sauce 25 g

Sugar 35 g

Vinegar 35 g

Wet starch (for thickening) 15 g

Soybean oil 75 g

Instructions

Preparing the Fish

Descale and gut the sea bass, wash it, remove the head and backbone, make diagonal cuts on both sides of the body, place it on a plate, drizzle with cooking wine, add ginger slices, and marinate to absorb the flavor.

Preparing the Ingredients

Remove the silverskin from the lean pork and wash it; wash the canned bamboo shoots and rehydrated pine mushrooms, and cut everything into small dice.

Steaming the Fish

Place the marinated sea bass on top of scallion segments and steam over high heat for 5 minutes, then remove the scallion segments and ginger slices and discard the cooking liquid.

Cooking the Sauce

Heat a wok, add soybean oil, let it cool slightly after heating, then add the diced pork, bamboo shoots, and pine mushrooms and stir-fry briefly. Add soy sauce, sugar, and chicken broth and bring to a boil. Thicken with wet starch and stir in the vinegar.

Pouring the Sauce

Heat a separate wok, add 50 g soybean oil, and when it reaches about 80% hot, pour the meat and vegetable sauce from the previous wok into this wok, toss quickly a few times, then pour it over the steamed sea bass, sprinkle with ground pepper, and serve.