Sea bass with ginger and soy sauce
1 serving
40 minutes
Sea bass with ginger and soy sauce is an exquisite dish of Pan-Asian cuisine, reflecting the harmony of Eastern flavors and aromas. Historically, steamed fish is widely popular in Asian countries where its tenderness and natural taste are appreciated. Ginger adds spiciness and freshness, while soy sauce gives the dish a rich, deep umami note. Leeks and chili peppers enrich its texture and make it visually appealing. The finishing touch is hot vegetable oil that gives the fish an appetizing crust and enhances the aroma. This dish pairs perfectly with rice or fresh vegetables and will be a true centerpiece on any table, captivating the hearts of fine dining enthusiasts.
1
Steam the gutted perch (without head) for fifteen minutes.
- Sea bass: 1 piece
2
At this time, prepare the sauce. For this, we need finely chopped garlic and ginger. Then add Chin-Su fish sauce and Lee Kum Kee soy sauce, and mix well. Cook the sauce over medium heat for three minutes.
- Garlic: 5 g
- Ginger: 5 g
- Fish sauce: 25 ml
- Soy sauce for seafood: 25 ml
3
Place the cooked perch on a plate.
4
Cut the leek, red and green chili peppers into strips and garnish the dish.
- Leek: 5 g
- Red chili pepper: 10 g
- Green chili pepper: 10 g
5
Pour the prepared sauce on top.
- Fish sauce: 25 ml
6
Fry the fish in hot vegetable oil.
- Vegetable oil: 15 ml
7
Garnish the dish with a sprig of cilantro.
- Fresh cilantro (coriander): 5 g