Mary video: Steamed Sea Bass

Recipe of the Month:

Steamed Sea Bass

In this VIDEO , Mary shows you the secrets of how to prepare this classic Chinese.

In this dish Chinese classic, the freshness of the fish determines its quality. This is simply highlight with a minimum of ingredients and fire the qualities of the fish. The most important thing is not over-cook fish. Just that the flesh flakes easily, remove the steam basket. To add a tropical touch, cook the fish on top of a banana leaf.

750 grams of fish fillet (bass queen, conglio or bass)
1 pinch of salt
1 Tbsp. Ginger
4 teaspoons chopped chives
1 teaspoon sesame oil
1 teaspoon Chinese sauce

Preparation:
Salt rub across the surface of the fish by the two sides. Line a steamer basket with banana leaf. Place fish on top of the page. Add the strips of ginger and ¾ of the onion. Save the rest for garnish.

Boil water in a wok and mount the basket over 2 sticks placed parallel to the wok. Steam for about 8 to 10 minutes depending on thickness of fish. To know if it is cooked with a fork gently try to separate meat. If the meat separates easily, the fish is cooked.

Remove the basket from wok and add sauce and Chinese sesame oil. Garnish with remaining scallions. Serve with white jasmine rice.

Good appetite!