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Steamed Chilean Sea Bass

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A dish for 2
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Ingredients (8)

  • Ginger
  • Green Onion
  • Premium Oyster Flavored Sauce (You can buy this item at a Asian Shopping Market)
  • Water
  • Mei Ming Soy Sauce (You can also buy this item at a Asian Shopping Market)
  • Seaseme oil
  • Brown Sugar
  • One slice of Chilean Sea Bass (This is the expensive item and it contains lots of mercury so you can't eat this dish to often)

I got this recipe off the internet and tuned the recipe up from the different elegant places that will only serve this dish. Of course, you will get hooked on to the taste but the thing is that you can’t have it everyday cause the ingredient or the thing that is being cooked is just a little bit expensive.

Instructions

  1. 1Have a Wok filled 1/4 of water
  2. 2Inside the Wok, have a bowl that will not crack when it is put on the stove (like a metal bowl) inside the Wok. Make sure you filled that bowl up with 3/4 of water.
  3. 3Put a plate, large enough to put a slice of Chilean Sea Bass and some sauce, on top of the bowl inside the Wok.
  4. 4Put the slice of Chilean Sea Bass that is only one inch thick on top of the plate
  5. 5Turn the stove on to high and cover the Wok so you can steam cook the Chilean Sea Bass for 25 minutes to 30 minutes. It will depend on how high you turned the stove up and what type of stove you have to firmly decide on how long you should leave the fish inside. The thickness of the fish will also matter.
  6. 6While the fish is steam cooking, get 3 fresh green onions and firmly chop it up and put it in a bowl.
  7. 7As for the Ginger, get 7 to 10 slices of Ginger without the skin and put it in the same bowl with the green onions.
  8. 8Get 2 to 4 teaspoons of the special Premium Oyster Flavored Sauce and pour it inside the same bowl with the green onions and gingers.
  9. 9Dissolve the Premium Oyster Flavored Sauce with 1 1/2 teaspoon of water. (You can add some extra water in later to dissolve the sauce later, if you think the sauce is still to thick
  10. 10Put 7 to 10 drops of sesame oil in the sauce with the green onions and everything. (You can put a lot more sesame oil in if you feel like it but 7 to 10 is what I recommend.)
  11. 11Put one large teaspoon of brown sugar or normal sugar in with the bowl.
  12. 12By the time you finish making the sauce for the Chilean Sea Bass, which should only take you about 20 minutes or 25 minutes, lift the lid off the Wok and pour the sauce on top of the Chilean sea bass plate and cover the Wok again.
  13. 13Let the dish cook for five to eight more minutes and then the dish is ready to be served for two people.
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