Steamed Marinated Chilean Sea Bass with Shredded Fresh Ginger
By Chef Joseph Poon
4 - 3 oz portions of Chilean sea bass marinated with:
Dash of salt
Dash of white pepper,
1 tbsp water
1 tsp cornstarch
1 TBSP sesame oil
Shredded fresh ginger
Peel 1 pc fresh ginger; sliced very thin and shredded.
Soak in cold water and then wrap the marinated Chilean sea bass with shredded ginger.
Cooked with healthy brown rice
1 cup brown rice
2.5 cups of water
Poached baby spinach
1 lb baby spinach (washed)
Poach the baby spinach in boiling water about 18 - 20 seconds.
Drain then season with French maggi seasoning sauce and olive oil.
Sliced tomato:
4 pc of sliced fresh tomato
Marinated with garlic, basil and olive oil plus salt and pepper
Marinated blue eggplant
With salt, sugar, gluten free glace and fat free oil
Decorate Dish with chopped scallion.
Deep fried seared yellow leek
1 TBSP (for 4 portions) Black caviar
