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1
Cut the sea bass into 4 to 5 pieces and wipe dry with paper towels.
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2
To prepare the marinade, in a small bowl, combine 1 teaspoon salt, the ginger, vegetable oil, pepper, and soy sauce.
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3
Rub the marinade on all sides of the fish and marinate for 30 minutes or longer in the refrigerator.
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4
Preheat the oven to 500 F.
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5
Slice the cucumber very thinly.
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6
In a medium bowl, blend the vinegar, sugar, sesame oil, and remaining 1/2 teaspoon salt.
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7
Add the cucumber and toss.
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8
Let soak for 10 minutes.
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9
Discard the excess dressing and place the cucumber slices in an overlapping pattern around the edge of a serving platter.
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10
Line the inside surface of a large covered Dutch oven or wok completely with heavy foil.
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11
In the foil-lined pan (see Notes), mix together the tea leaves, brown sugar, and rice.
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12
Spread out evenly.
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13
Place a metal steam rack on the tea leaves, which stands at least 1 inch above.
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14
Place the marinated fish on the rack.
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15
Cover the pan tightly.
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16
(The tea leaves and brown sugar will smoke the fish, so be sure the pan is tightly covered.
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17
If the cover doesnt fit tight enough, place foil around the outside of the cover and pan.)
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18
Place in the preheated oven for 15 minutes.
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19
Remove from the oven and let sit, covered, for 5 minutes.
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20
Carefully open the lid.
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21
Using a spatula, carefully transfer the fish to the platter.
