Velle Cooks \\ Baked Sea Bass Chinese Style

 

I don't have a wok that is big enough to steam a sea bass, so I have to bake it on an oven tray. And to keep the fish moist, you will need to foil it up so that it will trap all the nutrients into the sauce.

I found several recipes online, however do tweak the sauce a little to suit oven , your tastebuds and fish type/fish weight. One of the recipe onlines calls it Sea Bass in a Bag or, as the French call it, "en Papillote.

 

Ingredients

1 whole sea bass, cleaned.

1/2 teaspoon salt

1 bunch of green onions, white and pale green parts cut into 2 inch stripes and greens reserved separately.

1 inch of fresh ginger, peeled, julienne. ( 3 tablespoons of ginger)

3 cloves of garlic, sliced.

3 tablespoons light soy sauce

1/4 teaspoon sugar

1 tablespoon sesame oil

75ml of water

Instructions:

1. Put oven in middle position ad preheat oven to 220 deg Celsius. 

2. Line enough aluminium foil to wrap fish on baking dish. Remember to leave enough on the sides to fold them in.

2. Rinse fish and pat dry, rub inside and out with salt. Transfer fish to aluminium foil, sprinkle wiht scallion stripes (white and pale green) and ginger.

3. I like to cut strips on the fish belly and stuff it with green onions and ginger, I do it the same for the insides of the fish.

4. Stir together soy sauce, sugar, sesame oil until sugar dissolved, and pour over fish.

5. Wrap fish with aluminium foil tight.

6. Bake for 8 to 10mins.