Oriental Bass
Ingredients
- 3 to 4 lb. piece of sea bass
- 1/4 cup chopped green onions
- 4 tbsp. soy sauce
- 3 tbsp. sherry
- 1 tbsp. slivered green ginger
- 5 tbsp. bland oil
- 1 cup water
- 1 lb. bean sprouts
Method
- Put piece of fish or whole one if small in pan with chopped green onions, soy sauce, sherry, slivered green ginger (if not available substitute preserved or crystallized ginger — do not use ground ginger), peanut, sesame or bland oil and water.
- Cover tightly and bring to rapid boil, simmer for about 45 minutes or until done.
- Meanwhile cook a pound of bean sprouts in oil, soy sauce for 5 minutes.
- When fish is done add 1/2 cup of juice from fish to the sprouts, cook another 5 minutes.
- Put on large platter, top with steamed fish and pour on remaining juices, if any.
- Serve with rice and Chinese peas. Serves 6.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.