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Last Update:2012-02-29

Stewed Japanese Sea Bass with Garlic and Brown Mushrooms

Stewed Japanese Sea Bass with Garlic and Brown Mushrooms Source
Fish Dishes for the Lunar New Year Dinner in the Year of Dragon
Main ingredient: 1 whole Japanese sea bass (600 gram) Secondary ingredients: 8 garlic, 8 brown mushroom, 10 ginger slices, 1 spring onion (chopped)
3 tablespoons soy sauce, 1 tablespoon rice wine, 1 teaspoon sugar, A small amount of white pepper powder, 300 grams water, 1 teaspoon tomato sauce
  1. Scale and clean the sea bass. Pan-fry both sides to golden. Fry the garlic to golden.
  2. Stir-fry the secondary ingredients and add the sea bass and garlic inside. Add seasonings and cook for about 10 minutes at low heat.
  3. Put all ingredients in a plate. Turn to high heat to reduce the sauce. Pour the sauce on top before serving.
  4. Set the upper heat the oven to about 200°C and lower heat to 150°C. Bake for about 10 minutes. Prepare for serving.

Cooking tips:
Fry the fish to keep in shape for every fish stew dish to keep the fish in shape when stewing.
In general, a sea bass of about 1-1.5kg is the most suitable for a family. As it is the best size to culture and consume, fish farmers can reach the equilibrium to benefit consumers!
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