SEAT OF MY SOUL

I use “steamed” in quotes because this dish forgoes the traditional method of steaming in a covered wok in favor of a more contemporary technique: the microwave. Before you shun me, just try it. The fish ends up steaming in its own juices, and soaks up all the great flavor of the seasonings, fresh ginger and scallion.

Ingredients:
4 (6 oz.)  sea bass fillets (or 1 1/2 lb. sea bass steak, you can commonly find these frozen in Asian-marts, just it thaw out first)
Pinch of salt and white pepper
1 teaspoon cornstarch
½ teaspoon black bean garlic sauce , 2-3 slices peeled ginger
2-3 pieces scallion
1 teaspoon soy sauce for seafood 
1 teaspoon vegetable oil

Preparation:
1. Rinse and pat dry fish.
2. Sprinkle salt, white pepper, and cornstarch on both sides.
3. Coat all over with black bean garlic sauce.
4. Julienne the slices of ginger; place on top of fish.
5. Remove the wilted tops and root ends of the scallion. Make a slit, splitting the bottom white part lengthwise. Cut on the bias in 2 inch pieces.     The pieces will look large, but don’t worry, they will shrink when you cook it; place on top of fish.
6. Drizzle the soy sauce and vegetable oil on top.
7. Cover with plastic wrap and microwave for about 8 minutes.

Serve the fish over some white jasmine rice or soba noodles and you’ll have a light, summer dinner ready in no time.

This entry was posted on July 7, 2010 at 8:26 am and is filed under Cooking, Family, Friends, Personal, Random, Recipe with tags black bean sauce, Fish, garlic, ginger, scallion. soy sauce, Sea Bas. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.