Oriental Steamed Sea Bass

"Wok is the most versatile pan that the human race has invented and it doesn’t surprise me at all that oriental chefs use nothing but. Apart from stir frying you can use it with great success for deep frying: good heat distribution, constant temperature, washing up not worse than after stir frying. And you can steam like a dream. Wok’s shape makes it possible to simply prop up a plate against the sides so it’s beautifully suspended over the water, no rack or even steaming basket needed. Genius design. Okay, you can’t do a roast in a wok and I’ve yet to fry a whole steak in it. Nothing’s perfect, but some things come close."

Preparation Time20 min

Chilling Time30 min

Cooking Time12 min