SEA BASS WITH LEMON SAUCE

Sea Bass with lemon sauce is one of my very favorite Asian fish dishes. The fish is cooked by both pan-frying and steaming at the same time. All the seasonings marry so well in this recipe. I love the sourness, sweetness and spiciness all in one. Hubby and I were impressed 🙂 I love the colors and how “fancy” it looks, yet doesn’t required that you are a chef to cook it.

SEA BASS WITH LEMON SAUCE

Servings 4 servings

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Ingredients

0.5x1x2x

• ▢ About 1 lb Sea Bass cleaned and scaled
• ▢ 2 cloves shallots
• ▢ 5 mint leaves
• ▢ Vegetable oil enough to cover your wok/pan

Marinade:

• ▢ 1 tsp salt
• ▢ Dash of pepper

Seasonings:

• ▢ 2 Tbsp lemon juice
• ▢ 1 Tbsp sugar
• ▢ 1 Tbsp fish sauce
• ▢ 1 Tbsp plum sauce
• ▢ 3 cloves garlic chopped
• ▢ 2 green Thai chilis and 2 red Thai chilis chopped

Instructions

 

• Rinse fish and pat dry. Add marinade and set aside for about 30 minutes
• Cut shallots into shreds
• Heat oil in a wok/pan big enough to accommodate the whole fish. The oil must not reach half the height of the fish) and cover with a lid. Cook over low heat for 10 minutes until one side of the fish is browned and the other side is also cooked by the steam. Do not turn over the fish while cooking. Remove
• Combine well the seasonings and drizzle over the fish. Scatter over the shredded shallots
• Heat a little oil and drizzle over the fish. Scatter over mint leaves to serve

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