Chinese New Year steamed sea bass in oyster sauce recipe

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Enhance the subtle sweetness of sea bass with plenty of ginger and a good old steam.

Steamed Sea Bass

© Wing Yip

Serving fish with the head and tail intact might sound scary, but in Chinese culture this will help to ensure a good start and finish to the year and will ward against bad luck.

This recipe is also wonderful with fillets of cod or salmon.

Steamed sea bass in oyster sauce recipe



INGREDIENTS

  • 1 sea bass (approx 750g) or 450g cod of salmon steaks
  • 2-3 tbsp Wing Yip Oyster Sauce
  • 5-6cm fresh root ginger - peeled and finely shredded
  • 2 spring onions - finely shredded and soaked in cold water
  • 1 tsp Sesame Oil
  • 1 tbsp peanut oil (heated)
  • 1 tbsp Light Soy Sauce

METHOD

Clean and dry sea bass or fish steaks and stuff the head and body cavity with shredded ginger.

Place fish on a heatproof plate, and drizzle with a little peanut oil and light soy.

Cover with foil and place in the steamer.

Steam whole fish for approximately 15 minutes, steak for approximately 10 minutes.

Heat the oyster sauce in a small pan and when fish is cooked pour the juices from the steaming dish into the same pan.

Reduce slightly and pour sauce over the fish. Drizzle some sesame oil over the fish and garnish with spring onion curls.


For more traditional and authentic Chinese ingredients, store room staples and kitchen gadgets, Wing Yip Store is a good place to go.

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