Steamed Sea Bass in Napa Cabbage

Ingredients

  • Coarse salt
  • 1 tablespoon minced red finger chile
  • ¼ cup grape seed oil, heated
  • Julienned fresh peeled ginger, for garnish
  • Scallions, julienned, for garnish
  • 1 tablespoon chile oil
  • 1 tablespoon unseasoned rice vinegar
  • + 11 more ingredients
    • 2 tablespoons soy sauce
    • 1 tablespoon sugar
    • 1 tablespoon oyster sauce
    • 1 piece fresh ginger (4 inches), peeled and roughly chopped
    • 8 leaves napa cabbage, tough stems removed
    • ¼ cup grape seed oil, heated
    • 1 tablespoon minced garlic
    • 1 tablespoon fresh ginger, peeled and minced
    • 2 tablespoons light soy sauce
    • 2 tablespoons sacha sauce (Chinese barbecue sauce)
    • 1 ½ pounds sea bass, cut into 8 pieces, approximately 2 by 4 inches each

1. To make the sea bass, place the fish in a baking dish just large enough to hold them in single layer. In a small bowl, mix together the sacha sauce, soy sauce, ginger, garlic, oil, and chile. Pour the mixture over the fish, cover, and let marinate refrigerated for 2 hours. 2. Bring a medium p...

View full recipe at SpringPad

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