Aug 29, 2007

A Japanese Touch for Your Sea Bass


2 sea bass fillets
2 stalks of scallion (chopped into long slices)
About 3 slices of ginger
Soy sauce
Chinese rice wine (米酒)


In a deep pan, combine all the liquid ingredients together with scallion and ginger.
The approximate ratio for those liquid ingredient follows:
Water, soy sauce, rice wine, mirin, sugar. (4:2:1:1:1).

Bring it to a boil for about 2 minutes.
Pat dry the fish with a paper towel and toss it in to the pan.
Cook for about 5 minutes or so with the lid on and it's ready to go.

I don't have a lid for my pan so I just cook it till the sauce is reduced for about 1/3 of the amount.
Garnish with chopped scallion if desired.

PS. Ginger helps to get rid of the fishy taste and gives a fresh punch to the sea bass.

Cindy's Rating: 6 (as simple as 1-2-3)

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