What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7402991 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Steamed Sea Bass, Bruce Ho Style

Fish and Seafood

Steamed Sea Bass, Bruce Ho Style
1 sea bass close to two pounds, cleaned and its gills removed
1 Tablespoon shredded fresh ginger
1 Tablespoon dry sherry or rice wine
1 teaspoon sesame oil
1/4 cup thin soy sauce
1 teaspoon sugar
2 scallions, minced
1. Place fish on a rack in a steamer over boiling water. Steam it for fifteen minutes to half an hour, depending upon its weight.
2. Remove fish to a pre-heated oven proof dish.
3. Heat the remaining ingredients in a small pan and pout this over the fish and place it in a 400 degree F oven and cook it ten more minutes, basting it several times, then serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720