Whole Steamed Sea Bass or Other Fish

• 2 tablespoons soy sauce
• 1 tablespoon rice or white wine vinegar
• 2 teaspoons dark sesame oil
• One 3- to 5-pound sea bass or red snapper, gilled, gutted, and scaled, head may be on or off
• 2 tablespoons peeled and shredded or minced fresh ginger
• 4 scallions, trimmed and shredded, for garnish
• Chopped fresh cilantro leaves for garnish

1. Combine the soy sauce, vinegar, and sesame oil in a bowl.
2. Score each side of the fish 3 or 4 times, diagonally from top to bottom, right down to the bone.
3. Rub the soy mixture into the fish, then put the fish on a plate and refrigerate while you prepare the steamer.
4. Put about an inch of water in a steamer, wok, or roasting pan.
5. Place the fish, still on the plate, in the steamer or on a rack in the wok or pan; scatter the ginger over it.
6. Cover and bring to a boil, then steam the fish for about 15 minutes, or until done (the meat near the bone will be opaque or nearly so).
7. Garnish the fish with the scallions and cilantro and serve immediately.
8. This is considerably less subtle, and many people like it more: to the seasoning mixture, add 1 tablespoon minced garlic and 2 tablespoons fermented black beans (page 207).
9. The technique is identical, the ingredients completely different: In step 1, mix together 1/4 cup extra virgin olive oil (the best you have), the juice of a lemon, 1/4 cup chopped fresh parsley leaves, and 1 tablespoon minced garlic.
10. Steam as directed and garnish with more chopped fresh parsley.
11. Serve with lemon wedges.

soy sauce, rice, dark sesame oil, red snapper, fresh ginger, scallions, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/whole-steamed-sea-bass-or-other-fish-386330 (may not work)