Hong Kong-Style Sea Bass
Recipe courtesy of Chef Robert Holley
2 portions sea bass (approximately 8 oz each)
- 4 oz. light soy sauce
- 3 oz. dry sherry wine
- 2 oz. water
- 2 Tbsp. sugar
Combine all ingredients, and bring to a boil.
- 2 Tbsp. ginger, fine julienne
- 2 Tbsp. scallions, fine julienne
- 2 Tbsp. sesame oil
- 2 Tbsp. olive oil
- 1 lb fresh spinach, washed and stemmed
- salt and pepper to taste
Steam or sauté the sea bass. In sauté pan, sweat spinach in sesame and olive oil and season with salt and pepper. For plate presentation, place a bed of spinach in a soup bowl, rest sea bass on top of spinach, and garnish with the remaining ginger and scallions. Pour soy broth over fish and serve with sticky rice and chopsticks. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.