Steamed Sea Bass

1. 1

   Score fish diagonally several times, almost to the bone. Place on a steamer deep enough to contain all the juices.

2. 2

   Press ginger and mushroom strips into the fish crevices.

3. 3

   Dribble soy sauce over along with oil, pepper and sherry.

4. 4

   Cook for 10 minutes in a steamer with a porous lid, bamboo or perforated metal. Sprinkle with chopped onions.

5. 5

   Any leftover liquid makes a lovely stock base.

6. 6

   Cannot be frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.