How to Make Chinese-Style Steamed Bass

Ingredients

• 3 tbsp reduced-salt soy sauce
• 4 tbsp Chinese rice wine or dry sherry
• 3 tbsp shredded fresh ginger
• 2 small sea bass, scaled, gutted, and rinsed
• 1 tbsp sesame oil
• ½ tsp salt
• 2 scallions, trimmed and shredded
• 2 tbsp sunflower oil
• 2 garlic cloves, grated or finely chopped
• 1 small red chili, seeded and shredded
• 1 finely grated lime zest

1. Prepare a steamer, or position a steaming rack above a wok containing water so that the rack does not touch the water. Bring to a boil.
2. Stir together the soy sauce, rice wine, and 2 tablespoons of ginger, and set aside. Using a sharp knife, make slashes in the fish, 1 in (2.5 cm) apart and not as deep as the bone, on both sides. Rub the fish inside and out with the sesame oil and salt.
3. Scatter half the scallions over a heatproof serving dish that will hold the two fish and fit in the steamer or on the steaming rack. Place the fish on the dish and pour over the sauce.
4. Place the dish in the steamer or on the rack, cover, and steam for 10–12 minutes, or until the fish flakes easily when tested with a knife. Remove the fish, cover, and keep warm.
5. Meanwhile, heat the sunflower oil in a small saucepan over medium-high heat until it shimmers. Scatter the fish with the remaining scallions and ginger, and the garlic, chile, and lime zest. Drizzle the hot oil over the fish and serve.