Steamed Sea Bass with Garlic and Ginger

Preparation info

  • Portions:

    10

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
10

Method

Procedure

  1. With the point of a sharp knife, lightly score the skin of the sea bass, making 3 or 4 diagonal cuts across the fillets.
  2. Arrange the scallion halves on the rack of a steamer.
  3. Place the fillets, skin side up, on top of the scallions.
  4. Cut the ginger slices into thin shreds.
  5. Cut the garlic cloves into paper-thin sl