Steamed Fillet of Sea Bass with Ginger, Garlic and Sesame-Soy Sauce
steamed fillet of sea bass with ginger, garlic & sesame-soy sauce 
a recipe of kasma loha-unchit. 
a version of this article was originally printed in the san jose 
mercury news 
1 lb.  fillet of sea bass (about 1 to 1-1/2" thick)
  1quot section ginger
4 - 6 clove  garlic
1   green onion
1/4 cup  soy sauce
1 tsp  sesame oil
1/2 tsp  powdered dried red chilli
1/2 tsp  rice vinegar
2 tsp  sugar
place the fish in a 2 to 3" deep heat-proof serving dish that fits inside 
the rack of a stacked steamer. if you do not have a steamer, use a pot 
large enough and deep enough to accommodate the dish for steaming. peel 
the ginger and slice into thin pieces. stack several pieces at a time and 
cut into fine slivers. peel the garlic cloves and slice into thin oval 
pieces. arrange both evenly over the fish. cut the green onion into 2" 
segments, using both the white and most of the green parts. then cut each 
segment lengthwise into fine slivers. set aside. in a small bowl, combine 
the soy sauce, sesame oil, powdered chile, vinegar and sugar. stir well to 
blend. spoon over the fish without dislodging the garlic and ginger. 
bring 2" of water to a boil in a steamer pot before placing the dish 
holding the fish on a rack above it. or, if substituting with a large pot, 
fill with 1 to 1/2" of water, place a trivet, inverted bowl, or a 
vegetable steamer rack with the handle removed, inside the pot to lift the 
dish holding the fish from the bottom of the pot. bring to a boil, then 
cover and steam over medium heat for about 10 minutes. (steaming time will 
depend on the thickness of the fillet.) then reduce heat to low, lift the 
cover and wait for the hot burst of steam to dissipate before sprinkling 
the slivered green onion over the top of the fish. replace cover, return 
heat to medium and steam 1-2 minutes longer, or until the fish is cooked 
serves 4 with plain steamed rice and other dishes in 
a shared family-style meal. 
(ID: 2696) Mirror: Fri, May 6, 2005

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