How to cook Malaysian Steamed Sea Bass Steak
- 1 sea bass steak (about 10-12 ounces)
- 2 tablespoons julienned ginger
- 1 teaspoon tapioca starch
- 1 shallot, sliced
- 2 cloves garlic, sliced
- 1 tablespoon fish sauce
- 1 tablespoon shaoxing wine*
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons cooking oil
- 1 stalk spring onion
- 1 dash pepper
- Coriander for garnishing
- Pat dry the sea bass steak and coat lightly with tapioca starch.
- Put into a deep dish spring onion then the sea bass steak.
- Top the sea bass steak with the julienned ginger, sliced garlic, sliced shallot and all the other ingredients except the coriander.
- Bring the water in the steamer to the boil, and put the sea bass steak to steam until it is cooked through (prick the center of the steak and if it can be pricked through - it is done), do not overcook fish.
- Garnish with coriander and serve the Malaysian Steamed Sea Bass Steak hot with white rice.
*Shaoxing wine (Shaohsing, Shao hsing, Hsao Shing wine, Chinese Rice Wine) - a Chinese rice wine used for drinking and cooking. The wine is named after a famous wine making city of the same name in China. Shaoxing rice wine is commonly aged for 10 or more years and it resembles the taste of dry sherry. Buy in Asian grocery stores. Ingredient substitutions:Dry Sherry or Japanese Sake (sweeter).
This recipe for Malaysian Steamed Sea Bass Steak serves/makes: 2
The Malaysian Steamed Sea Bass Steak recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Bass
Preparation Method: Steamed