Steamed Sea Bass
|Sea bass||3 Pound, cleaned but with heads and tails left on (2 pieces, 1 1/2 pounds each)|
|Mushrooms||4 , chopped|
|Soy sauce||1 Tablespoon|
|Dry sherry||1 Tablespoon|
|Finely shredded peeled fresh gingerroot||1 Tablespoon|
|Scallion with tops||1 , cut into 2 inch lengths|
|Vegetable oil||1 Tablespoon|
Wash the bass with cold water and dry with paper towels.
With a sharp knife make diagonal cuts 1/4 inch deep at 1/2 inch inter vals on both sides of each fish.
Sprinkle the fish, inside and out, with the salt.
Lay the fish on a heat-proof platter 1/2 inch smaller in diameter than the bamboo steamer.
Pour the chopped mushrooms and seasonings over the fish, and arrange the pieces of ginger and scallion on top.
Pour enough boiling water into the lower part of the wok so that it comes within an, inch of the bamboo steamer.
Bring the water to a rolling boil and place the platter of fish into the steamer with the shrimp arranged around it.
Steam the fish for about 15 minutes, or until they are firm to the touch.
Serve at once in their own steaming platter.