Steamed Sea Bass
Sea bass pieces are marinated with shiitake mushrooms, bamboo shoot slices, and ham slices, then arranged on a plate and steamed over high heat until cooked through. Serve with an onion oil-and-vinegar sauce for dipping.
Ingredients
fresh sea bass (cleaned, head and tail removed, body split in half along the backbone, then cut into rectangular blocks about 2 cm wide)
1 (about 650 g)
cooked lean ham (sliced thinly)
25 g
rehydrated shiitake mushrooms (sliced thinly)
30 g
winter bamboo shoots (sliced thinly)
30 g
cooking wine
2 tsp
shredded scallion
15 g
shredded ginger
10 g
melted lard
25 g
white pepper
to taste
salt
to taste
MSG
to taste
onion oil and vinegar sauce
1 small dish
Instructions
1
Prepare the ingredients
Clean the sea bass, cut off the head and tail, split the body in half along the backbone, then cut into rectangular blocks about 2 cm wide; slice the ham, mushrooms, and bamboo shoots thinly.
2
Marinate
Blanch the fish briefly, remove, rinse off the dark membrane, pat dry, then add the mushroom slices, bamboo shoot slices, cooking wine, white pepper, salt, MSG, and other seasonings; toss to combine and marinate for about 10 minutes.
3
Arrange on a plate
Arrange the fish blocks, bamboo shoot slices, mushroom slices, and ham slices alternately on a plate in two rows, place the head and tail at the ends, and drizzle with melted lard.
4
Steam
Steam over high heat for about 15 minutes until just cooked through, remove, sprinkle with shredded scallion and shredded ginger, and serve hot with the onion oil and vinegar sauce on the side for dipping.
