Today’s dish is Cantonese steamed black sea bass.
Juicy healthy and super delicious steamed whitefish with soy sauce served with shiitake mushrooms, scallions, ginger, and red chili pepper. 🌶
First, soak dried mushrooms for 20 minutes in hot water. When soft, slice thinly. Next, arrange the fish on a steamer tray, add the mushrooms, steam with salt and pepper, and drizzle with olive and chili oil. I steamed my fish in a professional steam oven for 20 minutes at 185 degrees F. In the meantime, julienne scallions and ginger, then, finely dice red chili pepper. In a small bowl combine soy sauce, sesame oil, sugar, and hot water.
To make the sauce, heat your pan, add the soy sauce mixture, and bring to boil. Add the vegetables and cook for around 30 seconds. Next pour the mixture over the fish, and serve with steamed rice and cilantro.
Have a wonderful evening my Friends ❄️