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    Maria:Steamed Corvina



    Mary shows you the secrets of how to make this Chinese classic.

    In this classic Chinese dish, the freshness of the fish determines its quality.

    This is simply to highlight a minimum of ingredients and heat the qualities of the fish.

    The most important thing is not over-cook fish. Just that the meat flakes easily be removed from the steam basket.

    To give a tropical flavor, cook the fish on a banana leaf.

    750 grams fish fillets (sea bass queen conglio or bass)
    1 pinch of salt
    1 tbsp. ginger
    4 teaspoons chopped chives
    1 teaspoon sesame oil
    1 teaspoon Chinese sauce


    Rub salt over the surface of the fish on 2 sides. Line a steamer basket with banana leaf.

    Place fish on top of the page. Add the shredded ginger and ¾ of the onion.

    Save the rest for garnish.

    Boil water in a wok and mount the basket over 2 sticks placed parallel to the wok. Steam for about 8 to 10 minutes depending on thickness of fish.

    To know if it is cooked with a fork, gently try to separate meat. If the meat separates easily, the fish is cooked.

    Remove the basket from the wok and add the Chinese sauce and sesame oil. Garnish with remaining chives. Serve with jasmine rice.