Chilli Ginger Steamed Fish

A lot of times, simple cooking is the best, Fresh sea bass or any white fish steamed with a soy based chilli ginger sauce which gives it an extra kick to the taste. This dish can be done under 20 minutes with little to no fuss, give the recipe a try and let us know if you like it!
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Adjust Servings
1Medium sea bass (about 750g)
6dried mushroom (soaked and sliced)
25g ginger (minced)
2stalks coriander stems (minced)
2chillies (minced)
3tbsp light soy sauce
2tbsp sesame oil
2tbsp Hua Tiao wine
Coriander leaves for garnish



Rehydrate dried mushroom with boiling and cut into slices.
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Layout sliced mushrooms on a steaming dish,
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Rinse and pat dry fish. Score both sides of the fish.
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Lay fish on top of mushrooms.
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Mix minced ginger, chillies and coriander stems, light soy sauce, sesame oil and Hua Tiao wine in a bowl. Spoon mixture over fish.
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Steam for about 10 - 12 minutes.
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Garnish with Coriander leaves.
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