Steamed Sea Bass or Red Snapper


  • 2 scallions
  • 1 tablespoon sherry
  • 1 sea bass or red snapper
  • 4 slices Smithfield ham or 3 slices fat pork or 2 slices of bacon
  • 1 teaspoon salt
  • 3 slices fresh ginger
  • 4 tung uk (chinese dried mushroom)
  • + 1 more ingredients
    • 1 small canned bamboo shoot

Wash and clean tung ku. Soak in hot water for 20 minutes until softened. Drain and save 1 tablespoon of the liquid. Remove stem and cut into shreds. Scale and clean fish. Keep the head and tail on if you want to serve the fish real Chinese style. Be sure fish is at room temperature. Cut slashes o...

View full recipe at Epicurious


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