Steamed Sea Bass, Chinese Style

Name: Steamed Sea Bass, Chinese Style (Loup de mer à la chinoise)
Cuisine: Swiss
Ingredients: 1 sea bass, about 1 kg (2¼ lb), cleaned; 30 ml (2 tbsp) lemon juice; 45 ml (3 tbsp) light soya sauce; 4 spring onions, trimmed and cut into 5-7.5cm (2-3 in) lengths; 10 mangetout; 1 large carrot, peeled; 3 cloves of garlic, skinned; 1 slice of fresh root ginger, about 6 mm (¼ in) thick, peeled; 225 ml (8 fl. oz) fish stock; 5 ml (1 tsp) cornflour; 15-30 ml (1-2 tbsp) water; 1 large egg, beaten; freshly ground pepper

Loup de mer à la chinoise

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

1 sea bass, about 1 kg (2¼ lb), cleaned
30 ml (

Europe
Asia
France
Switzerland
China
Fish course
Pescatarian

Method

With a sharp knife make four or five diagonal slashes on each side of the fish.
Stir together 15ml (1 tbsp) each of lemon juice and soya sauce.
Sprinkle a little of this into each of the slashes and rub into the flesh inside and out. Season the fish with the pepper.
Cut the spring onion lengths into julienne and press half into the slashes in