The Meal: Tuna Bar Executive Chef Owner Kenneth Sze's Steamed Black Sea Bass with hot ginger oil
1 6 oz. Fish Filet (Black Sea Bass)
Chef Tip: You can use any white fish. Branzino and snapper also work well.
Chef Tip: The chef handpicks all of his fish and buys sushi grade. The fish market or fish counter at your local grocery store can filet and scale it for you.
1 oz. Fresh Julienne Ginger
1 oz. Fresh Julienne Scallions
1 tsp Soy Sauce
1 tsp Oyster Sauce
1 tsp Sesame Oil
1 tsp Sake
5 oz Ginger Oil or Olive Oil
1. Wrap the fish, ginger & chopped scallions in parchment paper
Chef Tip: You can add your oyster sauce before or after steaming the fish
2. Drop wrapped fish in steamer basket for 5 minutes
Chef Tip: The chef cooks traditional Cantonese style, steaming in a bamboo basket. The baskets can be found at Asian markets or purchased online.
Chef Tip: The simplicity of this dish is that you can drop the fish in the steamer and walk away for 5-7 minutes. The chef uses sushi grade fish so you can't undercook it. He's tested steaming for up to 7 minutes and it was not overcooked.
3. Bring the ginger oil to the smoking point.
Chef Tip: Be careful not to heat the oil past the smoke point as it can catch fire.
Chef Tip: You can substitute olive oil or any neutral oil. The chef uses olive oil when preparing this dish at home.
4. Place fish on tempered plate and top with a little more ginger, a few more scallions, soy sauce, oyster sauce & sake
5. Pour boiling hot ginger oil on top of fish.
6. Garnish with fresh herbs
Chef Tip: You can use any herbs you have. The chef used pea shoots & micro cilantro.
The Deal: Dine at Tuna Bar through Wednesday, November 14th and you'll get a complimentary edamame with your meal if you tell your server you saw this feature on 6abc.
205 Race Street
Philadelphia, PA 19106
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6 Minute Meal & Deal: Tuna Bar's Black Sea Bass.
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