One of my favorite dishes to eat out is steamed sea bass with ginger and scallions.
Super simple, super delicious.
Prep 15 mins | Cook 12-15 mins | Total 30 mins | Yields 3-4 servings
Small-medium sized sea bass or snapper
2 bunches of scallions
1-2 in. knob of fresh ginger
1-2 tbs. Shaoxing wine
3-5 tbs. light soy sauce
4 tbs. vegetable oil
** If you've never scaled a fish, don't be scared! It's not hard, trust me.
All you need (if you don't have an official fish scaler) is a strong serrated knife and a dish towel. **
Slice 1 bunch of scallions into slivers for the garnish, and peel the ginger (save any scraps for the marinade. Feel free to chop the other bunch of scallions into 2-inch chunks.
Wash your fish and pat dry. Make a few cuts to the fish on each side. Rub the inside and outside with some salt and the wine. Take some of the ginger and scallions (2-inch pieces) and crush them with the back side of a knife, and place them inside the cavity of the fish. Let this marinate for about 15 minutes.
Drain any liquid from the fish, pat dry, and place over a bed of ginger/scallions (chunks) on a dish and steam for around 12 minutes/until just done.
When the fish is almost done cooking remove it from the steamer and transfer it to a dish, remove the ginger/scallions from the inside of the fish. Place the slivered scallions and some ginger over the top of the fish. Heat the oil in a wok (garlic is optional, but preferred) until it is nearly smoking. Pour the hot oil over the fish (everything should sizzle), and top with some soy sauce, serve asap! I love to eat this with rice.