4 mix 1 tablespoon cornstarch with cup water and mix well then add to the wok to thicken the sauce. Serve with freshly cooked rice. Meanwhile heat the groundnut oil in a wok and stir fry the chinese greens until tender. A drizzle of soy sauce and some fresh scallions are laid on top of the steamed fish and hot sesame oil is poured on top. The sesame oil sizzles as you do this so be sure to do this in the sink to avoid splattering.

Steam for 6 7 minutes until just cooked through. In this recipe a whole sea bass ginger and spring onions are steamed to perfection and then topped with soy sauce sugar and hot oil. 1 tablespoon dark soy sauce. Finally heat a frying pan until hot and add the sesame. The sea bass should be of top quality and freshness and always use fresh garlic and ginger.

I ve gone for just soy sauce rice wine and sesame oil to flavour the fish allowing the delicate fish meat to be enjoyed to its fullest. Trim the spring onions and chilli deseed if you like then finely slice. Combine the soy sauce peanut oil sesame oil and sugar in a bowl. Steamed fish is an easy way to prep fish and at the same time keep the original flavor of the fish. Score the sea bass on both sides at 2cm intervals cutting roughly 1cm deep then place into the steamer tray of your oven or see tip.

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5 bring to a boil and set aside. Set a roasting rack in a large roasting pan. The type of soy sauce and sesame oil matters too and a little sugar is important as a harmonizing agent to pull the flavors of all the ingredients together. In a hot wok add the remaining sesame oil then the remaining ginger for 1 2 minutes. 2 tablespoons fresh ginger sliced into fine slivers 2 cloves garlic minced 3 tablespoons canola oil 1 tablespoon light soy sauce.

3 now add the green parts of the spring onion. Drizzle the fish with soy sauce. The end result is a fragrant sauce that just barely cooks the scallion and brings out the flavor in the fish. 4 6 ounce sea bass or halibut fillets 1 4 cup green onions white parts only finely sliced on the bias 3 tablespoons cilantro leaves 2 tablespoons canola oil for the sauce. Pour the mixture over the fish.

Fill the pan with water that comes up below the rack. Season the inside and both sides of the fish lightly with sea salt. In a small skillet warm the remaining 1 tablespoon of peanut oil with the sesame oil over moderately high heat then pour it over the fish. Fill the pan with water that comes up below the rack. 3 now add the green parts of the spring onion.

In a small skillet warm the remaining 1 tablespoon of peanut oil with the sesame oil over moderately high heat then pour it over the fish. 5 bring to a boil and set aside. I ve gone for just soy sauce rice wine and sesame oil to flavour the fish allowing the delicate fish meat to be enjoyed to its fullest. Steam for 6 7 minutes until just cooked through. 4 mix 1 tablespoon cornstarch with cup water and mix well then add to the wok to thicken the sauce.