Asian Dishes, Seafood

Steamed Seabass with Soy Ginger Sauce

I love making this dish. I can’t remember if I’ve ever posted it before here, but this is so easy and delicious to make that I have to keep it here for my children to access them in future.

The best fish to use over here is kuhlbarra seabass. I think it’s a certain breed or brand but the meat and cut of it is thick. The local seabass here if we fillet it tends to be super

thin.

Steam the fish. I used a wok to steam the fish till just done.
The important aspect of this dish is the sauce. Here I have sesame oil, garlic and loads of ginger.
Then add soy sauce and a dash of oyster sauce.
Add water. Let it simmer and then add one tablespoon of sugar.
To assemble, quickly boil a handful of Chinese greens. Add the fish on top and pour the sauce over. Sprinkle some finely cut bird’s eye chillies if you like it hot. So yummy!

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