This dish was so easy to make. We love buttery quality of sea bass. The recipe calls for sake, but white wine can be substituted.
4 thick fish fillets
salt & pepper
4 Tbsp. Chinese Black Bean sauce, (available at asian grocery stores, and on line)
8 Tbsp. sake (or any white wine)
1 1/2 inch piece fresh ginger, peeled
2 green onions (or one bunch of fresh chives), chopped
6 Tbsp. olive oil
2 tsp. sesame oil
1) Season both sides of fish with salt and pepper. Spread 1 tablespoon of Black Bean paste on the top of each fish fillet. Place in a heatproof dish. Add sake or wine on the bottom of the dish and steam for 10-15 minutes over high heat in a steamer.
2) While the fish is steaming, use a vegetable peeler to slice ginger into thin slices, then use a knife to jullienne into thin slivers.
3) When fish is finished, pour the cooking liquid into a deep dish for serving. Place ginger and green onions over the fish.
4) In a small frying pan, heat olive oil and sesame oil just until it begins to smoke. Pour over fish (ginger and chive will sizzle). Transfer fish into the serving dish with the liquid. Serve with steamed rice.
