做这道菜是参考了水沫博文里的方法，很成功。谢谢水沫。http://blog.wenxuecity.com/myblog/80/201707/18261.html
清蒸chilean sea bass
chilean sea bass也叫智利鲈鱼，我就用了清蒸鲈鱼的方子，但是chilean sea bass的肉质比一般鲈鱼要鲜美得多。
用盐和白胡椒粉腌渍五分钟。 水开后，鱼放米酒和葱姜蒸八分钟。不要揭开锅盖，焖五分钟
鱼取出来换盘子，葱姜扔掉，汁倒掉大半。油烧热，放入些许酱油、鱼汁和葱姜丝，烧热，然后浇在鱼身上。
Put some salt and ground white pepper on Chilean sea bass for 5 minutes. Use steamer to get the water to boil. Place sea bass to a plate. Add 1 table spoon of rice wine and green onion, ginger around the sea bass. Place the plate inside the steamer. Steam it with lit on. Steam with mid-to high heat for 8 minutes. Turn off the heat. Don't get the lid off. Let the steamer sit there for another 5 minutes.
After 5 mintues, get the plate out. Place the sea bass to another plate. Get rid of the old or (already steamed) onion and ginger. Add freshly sliced ginger and green onion on the top of the sea bass. Add one or two table spoons of juice from the original plate to the new plate. Add 2 tea spoons of soy sauce.
Heat some vegatable or olive oil with the fry pan, when it is heated, pour the heated oil to the sea bass.
水开后进锅里蒸。因为觉得这两块鱼比较厚，就在上面划了几刀，然后蒸了十分钟。蒸完就拿出来了。后来看到水沫说要盖盖子焖五分钟。心想这锅里的水都倒了怎么办？ 赶紧盖上盖子又等了几分钟。唉，看帖不认真啊。后来想想多蒸了两分钟应该也差不多了。
用另外一个盘子，把蒸好的鱼放在新盘子里。往上面浇上两勺蒸鱼的鱼汁。然后锅内放少许油，下葱丝和姜丝，加酱油，两勺鱼汁烧滚后浇在鱼上。
葱丝切的不够细，不如水沫做得好看。但是非常好吃。智利海鲈鱼名不虚传。肉质鲜嫩。只有清蒸才能体现它的优质。如果红烧就可惜了。
谢谢水沫师傅。第一次做智利海鲈鱼，成功。
