Steamed Sea Bass With Ginger And Green Onions
|Whole sea bass||2 Pound, dressed (With Head And Tail Left On)|
|Dry sherry||1 Tablespoon|
|Ginger root piece||1 Inch (1/2 Inch In Diameter)|
|Soy sauce||2 Tablespoon|
|Salad oil||1 Tablespoon|
|Oriental sesame oil||1 Teaspoon|
|Water||1 Cup (16 tbs)|
1. Rinse sea bass with running cold water; pat dry with paper towels. With sharp knife, cut 3 or 4 crosswise slashes about 1/2 inch deep and 3/4 inch apart on each side of fish (cutting slashes helps fish cook faster and more evenly).
2. Place fish in heat-safe oval deep platter or baking dish large enough to hold fish. Rub sherry, salt, and pepper all over fish and inside cavity. Refrigerate fish 1 hour.
3. Cut green onions into 1-inch pieces. Slice ginger; cut slices into slivers. In cup, mix soy sauce, salad oil, cornstarch, sugar, and, if you like, sesame oil.
4. Place half the green-onion pieces and half the ginger slivers in cavity of fish. Pour soy-sauce mixture over fish. Sprinkle top of fish with remaining green onions and ginger slivers.
5. To steam: Pour 1 to 2 inches water in a large oval roasting pan, wok, or steamer. Place 3 small custard cups, bottom sides up, in roasting pan; with wok or steamer, use a wire rack. Over high heat, heat water to boiling. Set platter with fish on custard cups or rack. Reduce heat to medium-high; cover and steam fish 10 to 15 minutes, until fish flakes easily when tested with a fork.