Executive Chef Chris Yeo
SAN FRANCISCO, CA
1 6-ounce seabass
6 pieces red bell pepper, julienne
6 pieces green bell pepper, julienne
3 shiitake mushrooms, julienne
12 pieces ginger, julienne
9 pieces dried longan
12 pieces wolfberry (aka goji berry)
1 dash white pepper
2 ounces origami sauce (see recipe below)
1/2 teaspoon sesame oil
Place the seabass in a preassembled parchment paper box.
Place the peppers, mushrooms, ginger, longan, wolfberries, and pepper directly on top of the seabass in that order.
Pour the origami sauce directly on top of the fish then drizzle the sesame oil around the fish.
Put the top of the parchment box back on and microwave the seabass on high for 4 minutes. Or cook in the oven for 12-15 minutes at 325°F.
6 ounces Shao Win cooking wine
1 ounce Three Crabs Fish Sauce (or other Asian fish sauce)
1 ounce water
2 tablespoons granulated sugar
Combine all of the above ingredients and blend thoroughly.