Steamed Asian Sea Bass
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps Oil
- ⅓ cup cooked ham (cut in thin strips)
- 1 clove garlic cloves (finely chopped)
- 4 scallions (sliced)
- 2 carrots (peeled and diced)
- 1 ½ cups button Mushrooms (sliced)
- 1 Zucchini (diced)
- 1 tsp fresh ginger (grated)
- 1 tsp Curry paste
- 2 Tomatoes (skin and seeds removed; diced)
- 1 tsp Fish sauce
- 4 Sea bass fillet (each weighing approximately 1/2 lb. , cleaned and prepared)
- 2 cups fish stock
- 2 tsps soy sauce
- 2 tsps cilantro (chopped)
Preparation steps
1.
Heat the oil in a wok and sauté the ham, garlic, spring onions, carrots and mushrooms. Then add the zucchini, ginger and curry paste and sauté briefly. Add the tomatoes and saute, stirring, for about 2 minutes, then add fish sauce to taste. Remove from the heat.
2.
Wash the fish fillets, pat dry and cut each at an angle into 2 thin slices. Put a little of the vegetable filling on each, roll up and secure with toothpicks. Place the fish rolls in a bamboo basket.
3.
Put the fish stock and soy sauce into the wok, bring to the boil and place the bamboo basket over the wok. Cover and steam for about 5 minutes. Serve sprinkled with cilantro leaves.
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