Steamed Sea Bass Cantonese Style


  • 4 tablespoons scallions
  • 6 tablespoons white wine
  • 1 1 1/2-lb. whole sea bass (or striped bass) with head and tail
  • 3 cloves garlic
  • 2 tablespoons fresh ginger
  • ¼ cup olive oil
  • 2 teaspoons sugar
  • + 1 more ingredients
    • 3 tablespoons soy sauce

1. Rinse the fish inside and out with 1/4 cup of wine. 2. Select a round or oval platter that's large enough to hold the fish but will fit inside the top of a steaming utensil. This could be a traditional Chinese bamboo or metal steamer, or a Western-style clam steamer. 3. Place the fish on the p...

View full recipe at Epicurious


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