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1 sea bass steak (1 lb./450 g)
1 Tbsp. Chinese rice wine
2 tsp. minced gingerroot
1/2 oz. wood ear (black fungus), hydrated, cut into thin strips
1 oz. (30 g) peeled bamboo shoots, cut into matchlike sticks
2 Tbsp. reduced-sodium soy sauce
1/4 cup Kraft Sun-Dried Tomato & Oregano Dressing
1 green onion, cut diagonally into thin slices
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How do I make it ?
Rinse fish with cold water; pat dry. Place on heatproof plate; drizzle with rice wine. Top with ginger, wood ear and bamboo shoots.
Place bamboo steamer in wok half filled with water. (Bottom of steamer should not touch water.) Bring water to boil. Place fish (on plate) inside steamer; cover steamer. Cook fish 8 to 10 min. or until it flakes easily with fork.
Remove fish from steamer; discard liquid remaining in plate. Drizzle fish with soy sauce and dressing; top with onions.
Kraft Kitchen Tips!
Serve with hot steamed rice.
How to Steam Fish
There are two ways to steam fish. One is to use either a traditional bamboo steamer or stainless steel steamer set, both of which can be purchased in most Chinese grocery stores. No pot or pan is needed if you use a steamer set. Another way to steam fish is to place it on a plate, then place the plate on a round rack inside a covered wok partially filled with water.
How to Hydrate the Wood Ear
Soak wood ear in cool water for 20 min. before draining, cutting into strips and using as directed.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 1 g
Cholesterol 45 mg
Sodium 570 mg
Carbohydrate 5 g
Fibre 0 g
Sugars 2 g
Protein 21 g
4 servings, 1/4 recipe (154 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.