Usuba
Steamed Sea Perch Fillet with Ginger
A delicate Asian cuisine dish: tender fish fillet is steamed with fragrant ginger, then garnished with black beans and shallots, and drizzled with hot oil before serving.
- Total
- 30 min
- Standard serving
- 181.7 g
Ingredients
Total 7
Instructions
- 1
Step 1
Slice the ginger into thin rings. Place half on the steamer rack, and put the remaining rings inside the fish fillet.
Place the sea bass fillet on the steamer rack over the ginger.
Pour water into a tall skillet or wok and bring to a boil. Twist aluminum foil into a cord and form it into a ring. Place the ring in the wok, and put a steamer basket with fish inside it.
Cover the wok with a lid and steam the fish for about 15 minutes until cooked through.
- 2
Step 2
Carefully transfer the fish to a plate using a towel and tongs. Drain off any excess liquid.
Sprinkle the fillet with soy sauce and rice wine. Arrange the remaining ginger slices, black beans, and sliced shallots on top.
Heat canola oil in a pan over high heat until it starts to smoke. Carefully pour the hot oil over the fish and vegetables.
Serve the dish immediately.
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