Lemongrass Sea Bass
Ingredients
- Chilean Sea Bass (at least ¼ lb per person as an entrée)
Marinade
- ½ cup Fresh Lemon Juice
- ¼ cup Olive Oil
- ¼ cup White Wine
- 1 tbsp Finely Chopped Lemongrass
- ½ tbsp Finely Grated Fresh Ginger
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Sugar
- 1 pinch Salt
- ½ tsp Crushed Black Pepper
Cook
- 1 piece Additional Lemongrass
- 3 slices Lemon
- 1 piece Fresh Ginger (small piece)
- 1 clove Whole Garlic
Instructions
- Rinse Chilean Sea Bass with cold water and cut into desired portions.
Marinade
- Mix together Lemon Juice, Olive Oil, White Wine, Lemongrass, Fresh Ginger, Onion Powder, Garlic Powder, Sugar, Salt and Black Pepper.
- Pour marinade over fish and refrigerate at least 30 minutes but no more than 4-6 hours.
Cook
- Prepare wok with 3" of water and place on a burner. Add Additional Lemongrass, Lemon Slices, Fresh Ginger and Garlic. Bring to a boil.
- Spray bamboo steamer basket with non-stick spray and arrange marinated fish with a little space between each piece.
- Place basket of fish covered on boiling wok and steam for approximately 8-10 minutes.
