This Chilean sea bass is steamed until flaky and tender. It is then served with ginger and scallion, quickly drizzled with hot oil to infuse the flavors and poured over with a seasoned mixture of our Four Season Scallion Sauce. All these components make the fish extra fragrant. Try it for yourself today!
Instructions:
- Place your Chilean sea bass filet in a heat proof dish and top with sliced scallion and ginger.
- Steam until cooked through and tender (*this will vary depending on the size of your fish)
- To make the sauce, combine Four Season Scallion Sauce, mirin, water, and a pinch of salt.
- Heat up 1 ½ tbsp of oil.
- Once your fish is done steaming, discard the green onion and ginger. Top with new sliced scallion.
- Pour over the hot oil, you should hear a very satisfying sizzling sound. Pour on the scallion sauce mixture, and enjoy!
Cook, create, kai dong!
