Ingredients
1 sea bass (approx 750g) OR 454g cod, salmon or halibut steaks
2 - 3 tbsp Wing Yip Oyster Sauce
2 tbsp Wing Yip White Cooking Wine
5-6 cm fresh root ginger - peeled and finely shredded
2 spring onions - finely shredded and soaked in cold water
1 tsp Wing Yip Sesame Oil
1 tbsp peanut oil (heated)
1 tbsp Wing Yip Light Soya Sauce
Cooking Method
Step 1
Clean and dry sea bass or fish steaks and stuff the head and body cavity with shredded ginger.
Step 2
Place a rack in a wok or deep pan and fill with about 5cm of water. Bring to the boil and reduce to a simmer.
Step 3
Place fish on a heatproof plate, and drizzle with a little peanut oil, cooking wine and light soy. Cover with foil and place in the steamer. Steam whole fish for approx 15 minutes, steaks for about 10 minutes.
Step 4
Heat the oyster sauce in a small pan and when fish is cooked pour the juices from the steaming dish into the same pan.
Step 5
Reduce slightly and pour sauce over the fish.
Step 6
Drizzle some sesame oil over and fish and garnish with spring onion curls. Serve immediately.
