Ingredients
- •4 sea bass fillets (6 oz each, skin-on)
- •¼ cup soy sauce
- •2 tbsp rice wine (Shaoxing)
- •2 tbsp sesame oil
- •3 tbsp fresh ginger, julienned
- •4 cloves garlic, sliced
- •4 green onions, julienned
- •2 tbsp vegetable oil
- •Fresh cilantro for garnish
- •For serving: steamed jasmine rice, stir-fried bok choy
Instructions
1
Combine soy sauce, rice wine, 1 tbsp sesame oil, half the ginger, and garlic
2
Place sea bass skin-side up in bag with marinade
3
Sous vide at 127°F (53°C) for 45 min
4
Remove fish from bag, reserve liquid
5
Pat skin dry
6
Heat vegetable oil in skillet over high heat
7
Sear fish skin-side down for 2 min until crispy
8
Plate fish and drizzle with reserved liquid
9
Heat remaining sesame oil and pour over fish
10
Top with remaining ginger and green onions
11
Garnish with cilantro
12
Serve with rice and bok choy
Notes
- •This is inspired by Cantonese steamed fish
- •The hot oil "cooks" the aromatics when poured over
- •Use fresh ginger for best flavor
- •The fish should be very tender and flaky
Nutrition information
Calories
280 cal
Protein
34g
Fat
12g
Carbs
6g
Tags
chinesecantonesesteamed-stylehealthy