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Hong Kong-Style Sea Bass

Yield 4 servings
Serve steamed sea bass with wilted spinach and a homemade, Asian-inspired sauce for a delicious and nutritious dinner.


  • 1 (2-inch) piece fresh ginger
  • 3 green onions
  • 1/2 cup vegetable oil, divided
  • 4 cloves garlic, crushed
  • 1 pound fresh spinach
  • 4 (6-ounce) sea bass or grouper fillets
  • 1/4 cup sesame oil
  • 1/3 cup reduced-sodium soy sauce
  • 1/3 cup dry sherry
  • 1/3 cup water
  • 2 teaspoons sugar

How to Make It

  1. Peel ginger, and cut into thin strips. Cut green onions into 2-inch thin strips; set ginger and green onions aside.

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  2. Pour 1/4 cup vegetable oil into a large skillet; place over high heat until hot. Add garlic, and cook, stirring constantly, 5 to 7 seconds; remove and discard garlic. Add spinach to skillet; cook, stirring constantly, until lightly wilted. Spoon spinach onto serving plates, and keep warm.

  3. Place fish in a steamer basket or bamboo steamer over boiling water; cover and steam 8 minutes or until fish flakes easily when tested with a fork. Place fish on spinach; top with ginger and green onions.

  4. Combine remaining 1/4 cup vegetable oil and sesame oil in skillet; place over high heat until hot. Drizzle over fish.

  5. Bring soy sauce and next 3 ingredients to a boil in skillet. Drizzle half of mixture over fish; serve immediately with remaining mixture.

Atlanta Fish Market, Atlanta, GA.