Steamed Sea Bass in Napa Cabbage

Name: Steamed Sea Bass in Napa Cabbage
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp chile oil; 4 servings Coarse salt; 1 Tbsp minced red finger chile; 1 fresh ginger (4 inches), peeled and roughly chopped; 1 Tbsp fresh ginger, peeled and minced; 4 servings Julienned fresh peeled ginger, for garnish; 1 Tbsp minced garlic; 59 milliliters grape seed oil, heated; 2 Tbsps sacha sauce (Chinese barbecue sauce); 2 Tbsps light soy sauce; 8 leaves napa cabbage, tough stems removed; 1 Tbsp oyster sauce; 4 servings Scallions, julienned, for garnish; 680 grams sea bass, cut into 8 pieces, approximately 2 by 4 inches each; 2 Tbsps soy sauce; 1 Tbsp sugar; 1 Tbsp unseasoned rice vinegar

Steamed Sea Bass in Napa Cabbage might be just the main course you are searching for. One portion of this dish contains approximately 33g of protein, 35g of fat, and a total of 488 calories. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. If you have chile oil, coarse salt, grape seed oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Ingredients

Servings:

1Tbsp

chile oil 4servings

Coarse salt 1Tbsp

minced red finger chile 1

fresh ginger (4 inches), peeled and roughly chopped 1Tbsp

fresh ginger, peeled and minced 4servings

Julienned fresh peeled ginger, for garnish 1Tbsp

minced garlic 59milliliters

grape seed oil, heated 2Tbsps

sacha sauce (Chinese barbecue sauce)2Tbsps

light soy sauce 8leaves

napa cabbage, tough stems removed 1Tbsp

oyster sauce 4servings

Scallions, julienned, for garnish 680grams

sea bass, cut into 8 pieces, approximately 2 by 4 inches each 2Tbsps

soy sauce 1Tbsp

sugar 1Tbsp

unseasoned rice vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.