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Chinese Twice Cooked Whole Fish (Or Fillets)

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“Ginger, garlic, and pungent seasonings are "seared" into cooked fish with hot oil. Traditionally, peanut oil is used but my husband found that the olive oil/butter combination is the most flavorful. He prefers using "bony fish" like largemouth bass or rockfish, but it also goes well with seabass fillets.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Grill or steam fish until cooked.
  2. Remove fish to glass baking dish or serving platter.
  3. Layer on fish in this order: ginger, garlic, parsley or cilantro, green onions.
  4. Heat 1/2 C olive oil and cube of butter.
  5. Pour over fish to ignite flavors throughout.
  6. Add a touch of soy sauce to finish.

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