Hong Kong-Style Sea Bass

Ingredients

• 0.3 cup cooking sherry dry
• 2 inch ginger fresh
• 4 cloves garlic crushed
• 3  green onions 
• 24 ounce grouper fillets 
• 0.3 cup soya sauce reduced-sodium
• 0.3 cup sesame oil 
• 1 pound pkt spinach fresh
• 2 teaspoons sugar 
• 0.5 cup vegetable oil divided
• 0.3 cup water 

Equipment

• frying pan
• steamer basket

Directions

1. Peel ginger, and cut into thin strips.
2. Cut green onions into 2-inch thin strips; set ginger and green onions aside.
3. Pour 1/4 cup vegetable oil into a large skillet; place over high heat until hot.
4. Add garlic, and cook, stirring constantly, 5 to 7 seconds; remove and discard garlic.
5. Add spinach to skillet; cook, stirring constantly, until lightly wilted. Spoon spinach onto serving plates, and keep warm.
6. Place fish in a steamer basket or bamboo steamer over boiling water; cover and steam 8 minutes or until fish flakes easily when tested with a fork.
7. Place fish on spinach; top with ginger and green onions.
8. Combine remaining 1/4 cup vegetable oil and sesame oil in skillet; place over high heat until hot.
9. Drizzle over fish.
10. Bring soy sauce and next 3 ingredients to a boil in skillet.
11. Drizzle half of mixture over fish; serve immediately with remaining mixture.