“Steamed” Sea Bass, Cantonese Style

Steamed Sea Bass, Cantonese Style

Serves: 4

Ingredients:
4 (6 oz.) Chilean sea bass fillets (or 1 1/2 lb. Chilean sea bass steak, you can commonly find these frozen in Asian-marts, just it thaw out first)
Pinch of salt and white pepper
1 teaspoon cornstarch
½ teaspoon black bean garlic sauce (Lee Kum Kee)
2-3 slices peeled ginger
2-3 pieces scallion
1 teaspoon soy sauce for seafood (Lee Kum Kee)
1 teaspoon vegetable oil

Preparation:
1. Rinse and pat dry fish.
2. Sprinkle salt, white pepper, and cornstarch on both sides.
3. Coat all over with black bean garlic sauce.
4. Julienne the slices of ginger; place on top of fish.
5. Remove the wilted tops and root ends of the scallion. Make a slit, splitting the bottom white part lengthwise. Cut on the bias in 2 inch pieces. The pieces will look large, but don’t worry, they will shrink when you cook it; place on top of fish.
6. Drizzle the soy sauce and vegetable oil on top.
7. Cover with plastic wrap and microwave for about 8 minutes.