An impressive restaurant-style dish that brings out the clean, delicate flavors of the fish and is easy to prepare.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1/2 cup soy sauce||8 scallions, cut into 3 in (7.5 cm) shreds|
|1/2 cup Chinese rice wine or dry sherry||4 garlic cloves, chopped|
|4 tbsp peeled and finely shredded fresh ginger||grated zest of 2 limes|
|2 tbsp Asian sesame oil||1/2 cup vegetable oil|
|1 tsp salt||4 small sea bass, cleaned|
Add water to the bottom compartment of a steamer and bring to a boil over high heat. Mix the soy sauce, rice wine, and shredded ginger together.
Score the fish with cuts about 1in (2.5cm) and 1/4 in (6mm) deep on both sides. Rub the fish inside and out with the sesame oil and salt.
Scatter one-third of the scallions in a heatproof serving dish and add 2 fish and half of the soy sauce mixture. Place in one tier of the steamer. Repeat with another serving dish, one-third of the scallions, and the remaining fish and soy sauce mixture. Cover the steamer and cook for 10–12 minutes, until the fish is opaque when pierced with a knife.
Meanwhile, heat the oil in a saucepan over medium-high heat until shimmering. Sprinkle the fish with remaining scallions, julienned ginger, garlic, chiles, and lime zest. Drizzle the hot oil over the fish and serve.
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