Steamed Black Sea Bass, Chinese Style

By Janet-2

Ingredients

• - 1 1/4-pound black sea bass, gutted and cleaned, gills and fins removed
• 2 - 2 tbsp. peanut oil
• 1 - 1 tsp. salt
• 1/2 - 1/2 tsp. freshly ground pepper
• 1 - 1 tsp. sugar
• 3 - 3 tbsp. fresh ginger, peeled, and julienned
• 1/4 - 1/4 cup scallions, white parts only, thinly sliced on the bias, about 2 bunches, plus tops of
• 8 - 8 sprigs of cilantro
• 1/4 - 1/4 cup soy sauce

Details

Servings 2

Preparation

Step 1

Lay fish flat on cutting board. Make 2 diagonal bone-deep cuts perpendicular to the backbone (they should be 2 inches apart at the thickest part of the body). Turn fish over, and repeat cuts. Transfer fish to pie plate, and brush both sides of fish and cavity with peanut oil.

Season fish with salt, pepper, and sugar. Press ginger and sliced scallions onto skin on both sides of fish, into incisions and cavity. Stuff cavity with half the scallion tops. Lay remaining tops and cilantro over fish. Pour soy sauce into a thin stream over fish.

Bring an inch of water to a boil in a stockpot large enough to accommodate pie plate with fish in it. Place a rack or ring of crumpled aluminum foil in stockpot and place plate with fish on top. Plate should sit just above water.

Cover pot and steam for 15-20 minutes or until flesh nearest bones is opaque. Carefully remove fish with two spatulas. Spoon liquid from plate over fish before serving.