RECIPE

INGREDIENTS

1.5 lb Chilean Sea Bass

60 grams Ginger

7 Stalks of Scallion

• 3 Stalks for Garnish

• 4 Stalks for Steaming

1 Clove of Garlic

1 Small Shallot

1-3 Thai Chili Peppers

2-3 tbsp Neutral Flavor Cooking Oil such as Canola Oil

SAUCE

1 tbsp (15 ml) Sesame Oil

1 tbsp (15 ml) Amontillado Sherry

1 tbsp (15 ml) Rice Wine Vinegar

2 tbsp (30 ml) Soy Sauce

EXECUTION

Add all ingredients for the sauce in a separate bowl and mix well

Cut garlic into 3-5 thin slices depending on the size of the garlic.

Cut four thin slices from the shallot. The rest can be stored away.

Peel the ginger skin. Then cut ginger into coin shape slices. Reserve 4-5 coins for steaming. Julienne the rest.

Cut 3 scallion stalks in half. Julienne the top and bottom half. Separate the two sides and set aside.

Slice chili peppers into thin slices.

Chop 6 stalks of cilantro into 3 sections.

Place a steaming rack inside your wok. Add enough water to the wok for a 12 minute steaming cooking time. I used 800 ml of water for an 18” wok.

Heat water to a rolling boil on high heat.

While the water is heating... Spread the other four stalks of scallions to a large enough plate to fit your fish.

Place the fish on top of the scallions. This will help cook the fish evenly.

Distribute the ginger coins across the top side of the fish.

Place the plated fish on top of the steaming rack when the water is at a rolling boil.

Close the lid and steam for 10-12 minutes on high heat.

Strain excess water from the plate after the fish has finished cooking.

Discard the ginger coins and scallions.

Layer the garnish on top of the fish in the following order from bottom to top: Bottom half of the scallions (the white part), ginger, top half of the scallions (the green portion), cilantro, and chili peppers. (The idea is too layer the firm ingredients on the bottom and the more delicate light ingredients on top. The ethereal ingredients’ aroma and flavor will be released as you drizzle the hot shallot and garlic flavored oil on top of the lighter garnishes).

Heat the sauce on high heat in a pan until it starts to bubble.

Pour the sauce around the fish. Avoid pouring the sauce on top of the fish. Pouring the sauce on top of the fish will make the fish overly salty. You’ll end up with the fish soaking up too much of the sauce.

Using the same pan you heated the sauce in…. Heat 2-3 Tbsp (30-45 ml) of neutral cooking oil such as canola oil to the same pan on medium heat. Add your garlic and shallots. Sauté until golden brown. Drizzle the hot oil on top of the garnishes.

Serve with a glass of Fino Sherry.

__________________________________________________________________________

SOCIAL MEDIA

Website: https://www.drinkwithlong.com/

Youtube Channel: https://www.youtube.com/channel/UCzlRcpG8gnlfU57X4CBTcIg

Instagram: https://www.instagram.com/drinkwithlong

For sponsorship, product reviews, collaboration, bar consultation and other business inquiries, Email me at drinkwithlong@gmail.com.