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Hong Kong-Style Sea Bass

INGREDIENTS
1 (2-inch) piece fresh ginger
3 green onions
½ cup vegetable oil      
4 cloves garlic, crushed
1 container fresh spinach
4 sea bass
¼ cup sesame oil
1/3 cup soy sauce
1/3 cup dry sherry
1/3 cup water
2 tsp. sugar

DIRECTIONS
Peel ginger and cut into thin strips.
Cut green onions into 2 inch thin strips; set aside ginger and onions.
Pour ¼ cup vegetable oil in large skillet; place over high heat until hot.
Add garlic and cook, stirring constantly, 7 seconds; remove and discard garlic.
Add spinach to skillet; cook, stirring constantly until lightly wilted.
Spoon spinach onto serving plates and keep warm.
In a large deep fry pan, place ½ cup water and bring to a boil.
Place fish, cover and steam 8 minutes or until fish flakes easily.
Place fish on spinach; top with ginger and onions.
Combine remaining ¼ cup vegetable oil and sesame oil in skillet until hot.
Drizzle over fish.
Bring soy sauce and next three ingredients to a boil in same skillet.
Drizzle half of mixture over fish and serve immediately with remaining mixture.
Serves 4.


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