Steamed Sea Bass with Ginger and Chinese Mushrooms

Name: Steamed Sea Bass with Ginger and Chinese Mushrooms
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 to 4 servings
Cuisine: asian
Ingredients: One 1 1/2-pound whole striped bass or branzino, head on; Sea salt; Freshly ground white pepper; One 1/2-inch piece fresh ginger, peeled and julienned; 4 large shiitake mushrooms, sliced; 1/2 cup fresh wild mushrooms, sliced (oyster and shitake); 4 tablespoons Shaohsing rice wine or dry sherry; 2 scallions, sliced lengthways into 3-inch long pieces and julienned; Steamed jasmine rice, for serving

Recipe courtesy of Ching-He Huang

Show: Easy Chinese

Episode: Cantonese Cuisine

Steamed Sea Bass with Ginger and Chinese Mushrooms

0 Reviews

Level: Easy
Yield: 2 to 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

259

Total Fat

5

Saturated Fat

1

Carbohydrates

16

Dietary Fiber

2

Sugar

1

Protein

33

Cholesterol

136

Sodium

667

Total: 25 min
Prep: 10 min
Cook: 15 min

Level: Easy
Yield: 2 to 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

259

Total Fat

5

Saturated Fat

1

Carbohydrates

16

Dietary Fiber

2

Sugar

1

Protein

33

Cholesterol

136

Sodium

667

Total: 25 min
Prep: 10 min
Cook: 15 min

Ingredients

One 1 1/2-pound whole striped bass or branzino, head on

Sea salt

Freshly ground white pepper

One 1/2-inch piece fresh ginger, peeled and julienned

4 large shiitake mushrooms, sliced

1/2 cup fresh wild mushrooms, sliced (oyster and shitake)

4 tablespoons Shaohsing rice wine or dry sherry

2 scallions, sliced lengthways into 3-inch long pieces and julienned

Steamed jasmine rice, for serving

Directions

Fill a wok three-quarters of the way up with water and place over high heat. Bring the water to a simmer. Place the fish on a plate. Cut 5 or 6 slits into the skin on both sides. Sprinkle the fish with salt and ground white pepper. Place a few pieces of ginger into the slits of the fish, and then stuff the cavity with the remaining ginger and the shiitake mushrooms. Pour the rice wine over the fish, place the fish in a bamboo steamer and close the lid. Place the steamer over the simmering water in the wok and steam until the fish is cooked and the flesh flakes apart with a fork, 10 to 12 minutes. After 10 minutes, sprinkle the scallions and sliced wild mushrooms on top of the fish and steam for 2 minutes more before serving. Serve immediately with the rice.