SEA BASS IN CHINESE RECIPES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush a large sheet of aluminum foil with oil and place sea bass on top. Insert lime slices into the fish and scatter spring onions, carrot, ginger, and garlic on top. Drizzle fish with soy sauce and sesame oil, and sprinkle cilantro on top. Bring the ends of the aluminum foil together and fold and twist to seal in the fish. Place packet on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, 30 to 35 minutes.
• While fish bakes, bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water until tender yet firm to the bite, 1 to 3 minutes. Drain well.
• Heat oil in a wok; add red onions and garlic and cook over high heat for 30 seconds. Add bean sprouts and cook until beginning to soften, about 1 minute. Add cooked noodles and soy sauce. Cook, stirring and tossing well, 2 to 3 minutes.
• Remove fish from the oven, unwrap, and transfer to a large serving platter. Garnish with cilantro leaves and lime wedges. Serve the fish cut into slices with the noodles.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Generously grease and flour a 9-inch pie plate.
• In a medium bowl, mix together sugar, flour, and salt. Stir in melted butter and vanilla extract. Add eggs one at a time, mixing well after each addition. Mix in evaporated milk followed by coconut. Pour mixture into pie plate.
• Bake in preheated oven for 35 to 40 minutes, or until custard is nearly set and a knife inserted near the center of the pie comes out clean. Let cool, then refrigerate before serving.