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Cookbook

Last Update:2012-02-29
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Bass Topped with Shallots and Hot Oil

Bass Topped with Shallots and Hot Oil Ingredient
1 bass
1/2 bowl of finely sliced shallots
1 teaspoon of salt
1 spoonful of minced ginger
2 spoonfuls of cooking oil
Method
  1. Scale the bass and remove the gill and the innards. Rinse the bass and slightly score the fish on both sides (2~3 lines). Apply the salt and minced ginger and leave it for 15 minutes before rinsing the fish with water.
  2. Steam the fish for about 13 minutes, put sliced shallot on the fish, and then put hot oil on top.
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