Steamed Sea Bass with Ginger and Spring Onion

Ingredients

• 5 piece spring onions
• 2 oz ginger
• 1 lb sea bass
• salt
• 1 tbsp Shaoxing wine
• 3 tbsp light soy sauce or tamari
• 4 tbsp cooking oil

Instructions

1. 1

   Rinse the fish and pat it dry. Make diagonal cuts on both sides of the fish, then rub salt into the cuts and cavity.

2. 2

   Pour Shaoxing wine over the fish and rub it in. Stuff some ginger and spring onion into the cavity and place the rest on top of the fish.

3. 3

   Let the fish marinate for 10–15 minutes.

4. 4

   Pour oil into a pan and heat until smoking. Pour half over the fish, then lay it on a steaming plate.

5. 5

   Steam the fish for 10–12 minutes until cooked through. Test by inserting a chopstick into the thickest part; it should slide in easily.

6. 6

   Transfer the fish to a serving plate, pour the soy sauce—thinned with 2 tablespoons of the liquid from the steaming plate—around the fish, then scatter the ginger and spring onion on top.

7. 7

   Heat the remaining oil until shimmering and carefully pour it over the ginger and spring onion. Serve right away.

   Tip: The sauce is fantastic with steamed rice.