DIY Cantonese Steamed Striped Bass Recipe

Our friends over at Mei N Yu are really excited for the upcoming exhibit. In fact, they are so excited that they’ve come up with some recipes just because they can. It’s a three (four/five if you’re lucky!) day weekend, so why not take some time to indulge your warrior side. Enjoy!

Cantonese Steamed Striped Bass Recipe: 3.5-4 lb average serves up to 6

First scale, then lightly score the skin in a crisscross pattern on both sides. Then marinate in the following for up to 2 hours:

2 cup lite soy sauce

1 cup chopped scallions

¼ cup chopped garlic

¼ cup chopped ginger

1 cup rice vinegar

½ cup vegetable oil

Take a banana leaf (available in the freezer section of your local ethnic market), and cut it to a little more than double the length of your fish. In the middle of the left half of the banana leaf, place the following items, rough chopped:

1 medium carrot

6 scallions

1 medium piece of ginger

6 cloves garlic

Season the fish with a little salt and pepper (inside and out), and place directly on top of the above vegetables on the banana leaf. Drizzle the fish lightly with about ¼ cup of the marinade. Fold the right side of the banana leaf over the fish and tuck in the edges on the end. Next take another banana leaf, and wrap the fish in the opposite directions, so it creates a seal for the main body of the fish as well. Place the whole fish in a shallow cooking pan, add ½ cup of water to the bottom, and cover the top with aluminum foil, loosely sealing the edges.

Preheat the oven to 400. Place the pan and fish in the oven for 25 minutes, then remove. Lift the foil carefully, and poke the fish with a meat thermometer at its thickest point in the middle to ensure its done to your liking (155 or so). Lift the whole fish and banana leaf onto a large, slightly shallow platter.

At the table, with a pair of scissors, cut the leaf straight down the body of the fish and pull back to reveal to your guests. Serve with plain steamed rice, and any condiments you’d like such as: fresh chilis, garlic in oil, soy sauce, sesame oil, cilantro, etc.


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