Cantonese steamed sea bass recipe

• 1 large or 2 small sea bass (or rainbow trout) cleaned but head and tail on
• 1 good pinch of salt
• 1 good pinch of caster sugar
• 1 cm fresh ginger cut into fine slivers
• 4 spring onions cut into fine slivers
• 1 piece of mild fresh chilli or sweet red pepper cut into fine slivers (optional; it's there because the colour red is lucky!)
• 4 tbsp cooking oil (the Chinese use groundnut but sunflower is fine)
• 3 tbsp light soy sauce

1. Make a few diagonal slashes on both sides of the sea bass.
2. Put it on a heatproof dish, then place this in your steamer or wok and steam for around 8 minutes until it is cooked and the flesh flakes easily.
3. I check the fishs eyes - if they are opaque then I find the fish is ready.
4. If steaming in your wok you can balance it on a ramekin dish then cover with a wok lid or foil.
5. If you dont have a steamer large enough you could put the fish in an oven proof dish with a little water and soy sauce, cover and cook in the oven at 180 for around 20 minutes until cooked.
6. After steaming, mop up any excess water that has collected in the dish with kitchen paper, but leave any delicious fish juices alone.
7. Sprinkle over the salt and sugar and scatter over the ginger, spring onion and pepper.
8. Heat up the oil in a small pan until its really hot and carefully pour it over the slivers of ginger, spring onion and pepper.
9. You will hear it sizzle at it hits the raw slivers.
10. Add the soy sauce and its ready to enjoy.

bass, salt, sugar, ginger, spring onions, fresh chilli, cooking oil, soy sauce

Taken from www.lovefood.com/guide/recipes/26870/cantonese-steamed-sea-bass-recipe (may not work)