Aromatic Steamed Sea Bass

• 1 sea bass steak (1 lb./450 g)
• 1 Tbsp. Chinese rice wine
• 2 tsp. minced gingerroot
• 1/2 oz. wood ear (black fungus), hydrated, cut into thin strips
• 1 oz. (30 g) peeled bamboo shoots, cut into matchlike sticks
• 2 Tbsp. reduced-sodium soy sauce
• 1/4 cup Kraft Sun-Dried Tomato & Oregano Dressing
• 1 green onion, cut diagonally into thin slices

1. Rinse fish with cold water; pat dry.
2. Place on heatproof plate; drizzle with rice wine.
3. Top with ginger, wood ear and bamboo shoots.
4. Place bamboo steamer in wok half filled with water.
5. (Bottom of steamer should not touch water.)
6. Bring water to boil.
7. Place fish (on plate) inside steamer; cover steamer.
8. Cook fish 8 to 10 min.
9. or until it flakes easily with fork.
10. Remove fish from steamer; discard liquid remaining in plate.
11. Drizzle fish with soy sauce and dressing; top with onions.

bass steak, chinese rice wine, gingerroot, wood ear, bamboo shoots, soy sauce, tomato, green onion

Taken from www.kraftrecipes.com/recipes/aromatic-steamed-sea-bass-138665.aspx (may not work)