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Previous projects:
1. Exploring Taipei's eats during my last Taipei trip
2. The "One new dish a day!" project and my review.

Sunday, November 28, 2010

Steamed sea bass, miso-flavored 蒸桂花魚,味曾口味

Steamed sea bass, miso-flavored 蒸桂花魚,味曾口味
  • Miso, 2 Tablespoon
  • Shaoxing wine, 1/2 cup
  • Sea bass steak,one piece
  • Green onions,3
  • Ginger, 6 slices
  • Sugar, some, optional
  • A celery stalk or a couple cabbage leaves (optional)
  • Water, 1/4 cup (skip this, if you choose the oven method)
Stove top method
  1. Mix miso with wine to form a thick paste and apply the paste on both sides of the fish steak. Optionally you may sprinkle some sugar over the fish.
  2. Put the fish steak (on top of a celery stalk or a couple cabbage leaves, if you choose to,) in a stainless steel pot with a cover. Spread the green onions and ginger slices evenly over the fish steak. Add the water to the pot (not directly over the fish).
  3. Cover and bring to a boil. Turn the heat a little lower and cook for 15 minutes. Don't let the water dry up; add more water, if needed.
Oven method
This is a worry-free method. That is, you don't have to worry about fish burning on the stove top. However it takes a little longer to cook the fish.
  1. Follow the first two steps of the "stove top method", but skip the water.
  2. Put the covered pot in an oven and bake at 450°F for 25 minutes.

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