Seafood recipe: Lea Wu Hassan’s steamed sizzling seabass
Lea Wu Hassan from The Real Wan restaurant has shared this recipe for a simple seafood dish.
Ingredients
- Two boneless seabass fillets sliced into butterfly shape slices, marinated in special batter (cornflour, white pepper powder, cooking wine, oyster sauce, soy sauce, vegetable oil).
- Freshly cooked fish stock made with seabass bones or shop bought (leave to cool down completely).
- Very thinly sliced spring onions.
- Sliced ginger x 2.
- Sliced garlic cloves x 2.
- Circle cut Chinese red chilli x 1.
- Two eggs, well beaten.
Serves: 2 Difficulty: Easy Time to cook: 40 minutes mins
Method
Place the seabass slices on a flat plate.
Mix beaten eggs with cool fish stock and some salt and add this to the seabass.
Put on a boiled steamer for 15mins on high heat.
Take the plate out after 15mins.
Put cut garlic, ginger, red chilli and spring onions on top of the cooked seabass and egg mix.
Heat some vegetable oil, sizzling the hot oil on the herbs, follow up with a few drops of soy sauce.
Serve with your choice of side.