Prep 10 mins
Cook 15 mins
I'm always looking for new ways to cook fish.
- 2 inches fresh ginger
- 3 green onions
- 1⁄2 cup vegetable oil, divided
- 4 garlic cloves, crushed
- 1 lb fresh spinach
- 4 (6 ounce) sea bass fillets or 4 (6 ounce) 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
- Peel ginger, and cut into thin strips. Cut green onions into 2-inch thin strips; set ginger and green onions aside.
- 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.
- 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.
- Combine remaining 1/4 cup vegetable oil and sesame oil in skillet; place over high heat until hot. Drizzle over fish.
- Bring soy sauce and next 3 ingredients to a boil in skillet. Drizzle half of mixture over fish; serve immediately with remaining mixture.
Absolutely delicious! I served it for dinner earlier in the week - my husband liked it so much I made it again Saturday night for dinner guests. A few modifications : I sautéed shallots along with the garlic and retained them instead of discarding. I also added cherry tomatoes to the spinach and I served it over jasmine rice. My dinner guests gobbled it up!
I was excited to try this recipe since I love this type of preparation in restaurants, however, this lacked flavor on all aspects. The spinach would have been better if the garlic was sliced and kept in the spinach instead of removing it and while the sauce that is spooned over the fish at the end is flavorful it is too thin to stick and just falls off. Bland, boring and too expensive of a cut of fish to waste on this recipe.