Steamed Sea Bass with Ginger and Scallion (清蒸鱼)

Ingredients

• 1 whole sea bass (清鱼, 400–500g), cleaned and gutted
• 4cm piece ginger, julienned
• 3 scallions, white and green separated, cut into 5cm batons
• 30ml Shaoxing rice wine
• 20ml light soy sauce (生抽)
• 15ml sesame oil (toasted)
• 10ml vegetable oil
• 2 cloves garlic, minced
• 1 dried chilli (optional)
• Pinch sea salt

Method

1. 1
   Pat fish dry inside and out; place on heatproof plate that fits inside steamer basket.
2. 2
   Scatter ginger, white scallion batons, and garlic inside cavity and over fish surface; season lightly with salt.
3. 3
   Drizzle with Shaoxing wine; cover plate loosely with foil.
4. 4
   Bring steamer water to boil; place plate in steamer and steam 10–12 minutes until fish flesh is opaque at thickest point near backbone.
5. 5
   Drizzle with soy sauce and sesame oil; top with green scallion batons and dried chilli.
6. 6
   Heat vegetable oil until smoking; pour over fish to finish; serve immediately in steaming vessel.