Steamed Cantonese Fish
|Whole sea bass||3 Pound (The Fish Must Be Fresh)|
|Salt||1 1⁄2 Teaspoon|
|Soy sauce||3 Tablespoon|
|Lemon peel||1⁄2 , shredded thin as hair or grated|
|Thin ginger root slices/2 teaspoons powdered ginger||3 (Very Thin, Green Variety)|
|Powdered cinnamon||1⁄2 Teaspoon|
|Scallions||4 , cut in long pieces and split (Slender Variety)|
|Cooking oil||3⁄4 Cup (12 tbs)|
Pour boiling water into preheated oval pan about same size as fish.
Lower fish into water.
There must be enough water to cover fish.
Let it stand covered 25 minutes.
When fish eyes pop up, half out, fish is cooked.
Remove gently from water onto a warm oval platter.
Sprinkle with salt.
Sprinkle remaining ingredients over it.
Pour over fish and serve immediately.