Steam Sea Bass Hong Kong Style
Wifey asked me what was for dinner tonight and all I had in the fridge was this Sea Bass, and I declared, “Thai-style Steam Sea Bass”. She cringed at the sound of “Thai-style..” and understandably so, I guess we have been eating quite a lot of Thai-style Sea Bass or Pla Neung Manao and she is beginning to think that my cooking skills are severely limited.
So I decided that I would put her out of her misery and do the Sea Bass differently this time around. I remember a simpler way of cooking Sea Bass would be to just steam it with sliced ginger and spring onions drizzled with light soy sauce.
I found this really good video by this Hong Kong Chef Andy Chu and I thought this guy speaks like me. So just imagine that it was me that is preparing this dish, and follow the video if you have a problem listening to instructions.
1 whole Sea Bass *descaled, gutted*
1 stalk Spring Onion
3 inches Ginger
Light Soy Sauce
1. Sliced Ginger, and chopped the spring onion in the same way as Andy does it. Line the plate where you are steaming the fish. Then placed the Sea Bass on top of the ingredients.
2. Steam the Sea Bass for 7-10 minutes under high heat. I don’t use the kind of steamer that Andy uses, and my pot with lid works the same as well. Once Sea Bass is fully steamed, shred finely ginger and spring onions and then place it on the top of the fish.
3. Boil a pot of oil till very hot and then drizzle it over the top of the fish. Drizzle light soy sauce over the fish for taste and shine.