Ching's Everyday Easy Chinese by Ching-He Huang

Author:Ching-He Huang
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2011-03-12T05:00:00+00:00

PREP TIME: 10 minutes • COOK IN: 10 minutes • SERVES: 2

2 wild sea bass fillets

Sea salt and ground white pepper

1 tbsp of Shaohsing rice wine or dry sherry

1 tbsp of peeled and grated fresh ginger

1 tbsp of light soy sauce or to taste

1 tbsp of cornstarch mixed with 1 tbsp of water

FOR THE SAUCE

1 tbsp of peanut oil

3 cloves of garlic, crushed

1 red chili, seeded and finely chopped

Large bunch of cilantro

Large handful of spinach leaves

7 tbsps of cold vegetable stock

1. Place the sea bass fillets on a heatproof plate that will fit inside a bamboo steamer. Season the fish with salt and pepper, drizzle over the rice wine or dry sherry, and rub the grated ginger over the flesh of the fish.

2. Put the plate inside the steamer and cover with the lid. Set the steamer over a wok or saucepan filled with boiling water (making sure the bottom of the steamer does not touch the water). Steam for 10 minutes over high heat, or until the flesh of the fish flakes easily to the point of a knife. Keep the fish warm in the steamer until ready to serve.

3. Meanwhile, place all the ingredients for the sauce in a blender and blitz together, then set aside.

4. Heat a small wok or saucepan over high heat and pour in the sauce, then season to taste with the soy sauce. Bring the sauce to a simmer, add the cornstarch paste and stir until thickened, then remove from the heat. Transfer the sea bass fillets to individual plates, pour over the sauce, and serve with Special mixed vegetables and jasmine rice.

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