Usuba
Steamed Sea Bass with Asian Spices
Tender fish steamed with an aromatic blend of shallots, ginger, garlic, and chili. The dish is dressed with soy sauce and sesame oil, and topped with hot peanut oil before serving. Pairs well with jasmine rice.
- Total
- 25 min
- Standard serving
- 246.3 g
Ingredients
Total 11
Instructions
- 1
Step 1
Finely chop the shallot, ginger, garlic, and chili (first remove the seeds). Mix the chopped vegetables in one bowl.
In a separate bowl, combine soy sauce, rice vinegar, sesame oil, and brown sugar. Stir.
- 2
Step 2
Rinse the sea bass under cold water and pat dry thoroughly with paper towels.
Using a sharp knife, make 3 cuts on each side of the fish: length 8–10 cm, depth 1 cm.
- 3
Step 3
Spread one-third of the shallot and ginger mixture on the bottom of a fireproof dish. Place the fish on top.
Distribute the second third of the mixture inside the fish, sprinkle the third third on top. Drizzle with sauce through the sauce.
Place the plate in a bamboo steamer.
- 4
Step 4
Place a steamer basket on a wok, pour water and bring to a boil.
Reduce the heat to medium, cover with a lid, and cook for 12–15 minutes until the fish is fully cooked.
- 5
Step 5
Heat the peanut butter in a saucepan over high heat until a light smoke appears.
Drizzle the fish with hot oil. Carefully remove the plate from the steamer.
Serve with cooked jasmine rice.
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