Serves 2 to 4
This time the fish is steamed with just a little rice wine, and in the sauce the individual flavors of the ginger and scallions are released in the oil before the soy sauce and sugar are added. When the fish and sauce are brought together, the flavors are subtle yet complex.
1 sea bass, about 1 half to Pounds, cleaned but with head and tail on
half teaspoon kosher salt
2 tablespoons rice wine
Sauce
3 tablespoons corn oil
2 tablespoons finely shredded fresh ginger
2 scallions, shredded fine
3 tablespoons soy sauce
half teaspoon sugar
Few sprigs fresh coriander, for garnish
1. Trim the fins off the fish. Rinse and dry with paper towels. On both sides of the fish cut 2 diagonal slashes almost to the bone, about 1 half inches apart. This permits more even steaming and also allows the seasonings to penetrate more of the fish. Place the fish on an oblong serving platter and sprinkle both sides with salt. Drizzle the rice wine on top.
2. Bring 2 inches of water to a boil in a steamer large enough to accommodate the serving platter. Place the platter with the fish on a rack in the steamer. Cover and steam for 12 minutes or until done. The fish is cooked when you can pierce through the center with a chopstick.
3. Heat a small skillet until medium hot and add the oil and shredded ginger. Turn the heat to low and cook the ginger for a few seconds. Turn off the heat and add the scallions, then stir in the soy sauce and sugar. Gently stir the sauce once, then remove the skillet from the heat.
4. Remove the platter with the fish from the steamer and carefully pour off any accumulated liquid. Pour the hot ginger and scallion sauce over the fish and garnish with the coriander. Serve immediately.
