CHINESE TWICE COOKED WHOLE FISH (OR FILLETS)
Ginger, garlic, and pungent seasonings are "seared" into cooked fish with hot oil. Traditionally, peanut oil is used but my husband found that the olive oil/butter combination is the most flavorful. He prefers using "bony fish" like largemouth bass or rockfish, but it also goes well with seabass fillets.
Provided by Marla Swoffer
Categories Bass
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grill or steam fish until cooked.
- Remove fish to glass baking dish or serving platter.
- Layer on fish in this order: ginger, garlic, parsley or cilantro, green onions.
- Heat 1/2 C olive oil and cube of butter.
- Pour over fish to ignite flavors throughout.
- Add a touch of soy sauce to finish.
Nutrition Facts : Calories 470.4, Fat 50.4, SaturatedFat 18.4, Cholesterol 61, Sodium 169.8, Carbohydrate 5.9, Fiber 1.2, Sugar 0.6, Protein 1.2
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