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We are having fish dishes marathon in the house. Right after Bel made her steamed striped bass with bean sauce, I decided to make another steamed fish dish with my favorite Chilean sea bass. Seriously I am a big fan of Chilean sea bass because I am amazed at how such ugly fishie can be so tasty.

The Chilean sea bass or Patagonian toothfish (as the proper name for it) is a large, vaguely cod-shaped fish found in cold, deep waters of the Southern Atlantic. Due to its size, the Chilean sea bass actually produces good-sized fillets of white meat with mild flavor, pleasantly firm texture and high healthy fat content that formulates it almost impossible for overcook. Thus, it is good for dry-heat cooking methods such as grilling, broiling, and sautéing but this time I’ve prepared it with the steaming method.

In order to get the best outcome, it is suggested to use fresh Chilean sea bass instead of those from frozen package. You can easily pick up a nice piece of Chilean sea bass from the fish markets nowadays. The combination of Chilean sea bass and ginger together with shitake mushroom is just so perfect. Loved it! It’s an easy recipe and you have no excuse for not trying it.

Ingredients:
1 piece fresh Chilean sea bass
3-4 dried shitake mushrooms (soaked in hot water, shredded)
1 1″ ginger (sliced)
1 stalk scallion (chopped, for garnish)
2 tbsp rice wine

Seasoning:
4 tbsp soy sauce

Cooking method:

1. Place some sliced gingers on a plate, followed by the fish.
2. Surround the fish with the rest of sliced gingers and shredded shitake mushrooms.
3. Pour the rice wine on the fish.
4. Heat the fish in the steamer over high heat about 8-10 minutes.
5. Pour the soy sauce on top of the fish and steam for another 2 minutes.
6. Sprinkle with scallion for garnish. Serve immediately.

Serve well with steamed rice.