Chinese-style Steamed Bass

• 1/2 cup soy sauce
• 1/2 cup Chinese rice wine or dry sherry
• 4 tbsp peeled and finely shredded fresh ginger
• 4 small sea bass, cleaned
• 2 tbsp Asian sesame oil
• 1 tsp salt
• 8 scallions, cut into 3 in (7.5cm) shreds
• One 2 in (5cm) piece fresh ginger, peeled and julienned
• 4 garlic cloves, chopped
• 2 small fresh hot red chiles, seeded and minced
• Grated zest of 2 limes
• 1/2 cup vegetable oil
• 2-tier steamer or large pan with 2 bamboo steamers and stand

1. Add water to the bottom compartment of a steamer and bring to a boil over high heat.
2. Mix the soy sauce, rice wine, and shredded ginger together.
3. Score the fish with cuts about 1in (5cm) and 1/4 in (6mm) deep on both sides.
4. Rub the fish inside and out with the sesame oil and salt.
5. Scatter one-third of the scallions in a heatproof serving dish and add 2 fish and half of the soy sauce mixture.
6. Place in one tier of the steamer.
7. Repeat with another serving dish, one-third of the scallions, and the remaining fish and soy sauce mixture.
8. Cover the steamer and cook for 1012 minutes, until the fish is opaque when pierced with a knife.
9. Meanwhile, heat the oil in a saucepan over medium-high heat until shimmering.
10. Sprinkle the fish with remaining scallions, julienned ginger, garlic, chiles, and lime zest.
11. Drizzle the hot oil over the fish and serve.

soy sauce, chinese rice wine, fresh ginger, bass, sesame oil, salt, scallions, ginger, garlic, hot red chiles, limes, vegetable oil

Taken from www.cookstr.com/recipes/chinese-style-steamed-bass (may not work)