Patagonian toothfish ("Chilean Sea Bass") steamed Cantonese-style.
A 1.5 lb fillet cut into two (the other half kept), the half-piece split into two and the larger piece slit in the middle. Dressed w/ ginger, scallions, rice bran oil, salt; then simply steamed till just done (It takes just a few scant minutes). The fish pieces were retrieved (all other solids & liquids discarded), plated, dressed w/ fresh scallions & ginger & a sauce of hot rice bran oil quenched w/ a mixture of (double-fermented soy sauce, water, rock sugar, ground white pepper, good Shaohsing wine) poured over.
Stir-fried lettuces w/ garlic and quenched w/ a sauce.
Green romaine [Silverthorn Farm], red romaine & green leaf [both Van Antwerp Farm], hot oil, garlic; quench w/ a mixture of (oyster sauce, hon-mirin, sesame oil, dash of fish sauce, water).
Eaten with several bowls of white rice.
On the way there:
Fish almost all gone...
And afterwards, fresh longans.
No, I didn't eat all of them. :-)
