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Cook'n with Betty Crocker 
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Steamed Sea Bass |
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Serves: 2 Print this Recipe1 1/2 pounds drawn sea bass, walleye or red snapper fillets 1 teaspoon finely chopped ginger root 2 tablespoons vegetable oil 2 tablespoons brown bean sauce 2 cloves garlic finely chopped 1 teaspoon salt 1 teaspoon soy sauce 1/4 teaspoon roasted sesame oil 2 green onions (with tops) Slash fish crosswise 3 times on each side. Mix gingerroot, vegetable oil, bean sauce, garlic, salt, soy sauce and sesame oil; rub cavity and outside of fish with mixture. Cover and refrigerate 40 minutes. Cut green onions into 2-inch pieces; shred pieces lengthwise into fine strips. Cover with iced water; let stand 10 minutes or until strips curl. Place fish on heatproof plate. Place plate on rack in steamer; cover and steam over boiling water until fish flakes easily with fork, about 15 minutes. (Add boiling water if necessary.) Garnish with green onions. 2 servings **This recipe is an excellent one for the microwave. Place fish on microwavable platter. Cover tightly with plastic wrap, folding one corner back to allow steam to escape. Microwave on high (100%) 2 minutes. Rotate platter ½ turn. Microwave 2 minutes or until fish flakes easily with a fork. Garnish with green onions and it is ready to serve. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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