Steamed Sea Bass in Ginger

• Whole sea bass, about 2 pounds
• 2-inch piece fresh ginger root, peeled and julienned
• 1/2 cup corn, vegetable or peanut oil
• 4 scallions
• 5 pickled shallots
• Salt
• 1/4 cup soy sauce

1. Rinse fish and place on heatproof plate or dish.
2. Put 2 to 3 inches of water into wok, large pot or skillet.
3. Turn heat to high and bring water to boil.
4. Turn off flame.
5. Place steam rack into water.
6. Water should reach to just above rack.
7. Place fish plate onto rack.
8. Spread ginger over fish.
9. Cover; steam 20 minutes over medium flame.
10. When fish is cooked, remove plate from wok and pour off excess liquid.
11. Heat oil in wok until smoking.
12. Chop scallions into 1/2-inch pieces.
13. Spread shallots and scallions on top of fish.
14. Season with salt to taste.
15. Pour soy sauce over fish.
16. Pour hot oil over fish.
17. Serve.

bass, fresh ginger root, corn, scallions, shallots, salt, soy sauce

Taken from cooking.nytimes.com/recipes/9918 (may not work)