Friday, February 22, 2013

Mom's Baked Bass

Mom's Chinese home cooking is the best, and everything I learned came from her kitchen :D

Everything is adjusted by taste so there's no real measurement. This is why according to mom, each dish comes out a little bit different.

Of course, with this cooking style, it's a little hard to teach it. I have messed up my fair share of dishes, since fish sauce is super salty.

Chef Uy: How much do I add?
Mom: To taste!
Chef Uy: Man this is soooo salty >__<

With mom's cooking though (and philosophy on life), it goes on and everything can always be fixed.

Ingredients
1 sea bass, butterflied
chinese cooking wine
chinese vinegar
fish sauce
2 carrots, thinly sliced
2 tomatoes, quartered
1 bunch green onions
1 onion, chopped
salt and pepper
garlic, minced
ginger/ginger powder

Directions
Line tray with foil. Stuff vegetables inside and around the fish. Pour chinese cooking wine and chinese vinegar. Add salt, pepper, garlic, and ginger.

Bake at 400 degrees F for 40 min.

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