Page 36 - BACGG CNY Flipbook V2 03032021
P. 36

Steamed Fish – Whole Fish (head and tail)

                   Ingredients:
                   1 Striped Bass – Washed clean and drained.  Pat Dry
                   Slices of fresh Ginger Root, cut into thin matchstick strips
                   Salt
                   Soy Sauce
                   Salad Oil
                   Green Onions
                   Chinese Parsley


                   Salt fish on both sides.  Place in oval plate or dish.
                   Pour 3 tablespoons of soy sauce and 3 tablespoons of Salad oil over fish.
                   Turn fish to coat on both sides.
                   Top fish with ginger and steam for 20 to 25 minutes, depending on thickness of
                   fish.

                   Heat 2 tablespoons of oil, and when sizzling hot, pour over the cooked fish.
                   Garnish with chopped green onions and Chinese parsley (optional).

                   Recipe shared by Gail Chong Megdadi
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