Mom’s Baked Bass

Mom’s Chinese home cooking is the best, and everything I learned came from her kitchen 😀

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.

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
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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