Alongside salmon, Chilean ocean bass is our family's number one fish to eat. We love its delicate flaky surface when cooked appropriately and helps me to remember crab meat. Moreover, this fish is so delectable, so it just requirements insignificant flavoring. Interestingly, this fish is very costly. Hence, I just cook with this fish on uncommon events like this previous Thanksgiving (I live in Canada, so my Thanksgiving is in October). This steamed ocean bass dish is unquestionably my family's #1 method of eating this sensitive fish.
As I would like to think, steaming this sensitive fish is the most ideal approach to appreciate it. In this formula, the ocean bass steak was basically prepared with salt and afterward steamed with green onions and ginger for 15 minutes. At that point, a basic sauce of mirin, soy sauce and olive oil is poured over the cooked ocean bass. True to form, the ocean bass was the top choice on Thanksgiving and was the first to vanish! Appreciate!
Ingredients
- 1 thumb-sized ginger peeled and julienned
- 3 stalks green onions julienned
- 3-4 Chilean sea bass steaks
- Kosher salt
Sauce:
- 3 tbsp soy sauce
- 5 tbsp mirin
- 1 tbsp olive oil
Instructions
- Rinse steaks, pat dry with paper towels and then sprinkle with salt.
- Place the steaks on a heatproof plate that would fit in your steamer. Spread green onions and ginger over the fish.
- Put the plate in the steamer and steam the fish for 15 minutes or until fish flakes easily with a fork. Gently transfer the cooked fish (minus the accumulated water) on a serving platter.
- In a sauce pan, combine ingredients for the sauce. Let it boil and then pour over the fish. Serve with a garnish of julienned green onions and ginger.
- Enjoy!
source:https://salu-salo.com/
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