Steamed Black Sea Bass. One of Craig Shelton's aims is using as few ingredients as possible to create great flavor. Place fish in pyrex pie plate in a single layer. While the fish is cooking, make the black bean sauce.

Reduce liquid by half over medium heat and then add the black beans. When planning a seafood based dinner this is a perfect choice. Then a simple sauce of mirin, soy sauce and olive oil is poured on top. You can cook Steamed Black Sea Bass using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of Steamed Black Sea Bass

1. Prepare 1 of Black Sea Bass (Whole).
2. Prepare 1/4 Cup of Light Soy Sauce.
3. You need 3 Tbs. of Black Vinegar.
4. Prepare 3 Tsp. of Sugar.
5. You need 1 pc. of Ginger.
6. You need 2 Cloves of Garlic.
7. You need 2 of Green Onions.
8. Prepare 1 of Small Pepper.
9. Prepare of Salt.
10. You need of Black Pepper.
11. You need 2 Tbs of Oil.

We love its soft flaky texture when cooked properly and reminds me of. To serve, carefully remove the plate of fish from the bamboo steamer, pour the sauce over the fish and serve immediately with steamed wild basmati rice. Hong Kong cooking is basically Cantonese, which is the most varied of Chinese cuisines. Pour out any water that may have collected on the plate.

Steamed Black Sea Bass instructions

1. Add about an inch of water to a large pan or pot. Pat excess moisture off of fish. Make two slashes on each side of the fish. Prep veggies as seen below. Brush fish with oil, season with salt, pepper and 2 Tsp. sugar inside and outside of the fish..
2. Fill slash cuts with with ginger, sliced green onion, garlic and some pepper. Whatever doesn’t fit, place into the cavity and on top of the fish. Reserve half the ends of the green onion to fill the cavity of the fish and the other half to place on top..
3. Mix soy sauce, vinegar and the remaining sugar. Pour over fish. I have opted to make a ring out of aluminum foil and place a pie pan on top of it to steam the fish. A small upside down plate may work as well. The point is to be close to the hot water, but not in it and to produce as much steam as possible. When your water has reached a boil, place the fish in..
4. Steam for 20 minutes and voilà. Pour accumulated juices on and around the fish. Use extreme caution when transferring fish from pan as it will be very tender and delicate..

A whole fish, complete with its head and tail, makes a pretty impressive table centrepiece. Kosher salt and freshly ground black pepper. ½ small red onion, thinly sliced. ½ bunch flat-leaf parsley, plus ½ Arrange fresh and reserved grilled citrus slices on a platter; place fish on top. Drizzle with walnut oil, season with sea salt and pepper, and sprinkle. The tricky thing is finding Season inside and out with salt and black pepper. Tuck half the thyme inside the belly, then.