Whole Steamed Sea Bass or Other Fish

1. 1

   Combine the soy sauce, vinegar, and sesame oil in a bowl.

2. 2

   Score each side of the fish 3 or 4 times, diagonally from top to bottom, right down to the bone.

3. 3

   Rub the soy mixture into the fish, then put the fish on a plate and refrigerate while you prepare the steamer.

4. 4

   Put about an inch of water in a steamer, wok, or roasting pan.

5. 5

   Place the fish, still on the plate, in the steamer or on a rack in the wok or pan; scatter the ginger over it.

6. 6

   Cover and bring to a boil, then steam the fish for about 15 minutes, or until done (the meat near the bone will be opaque or nearly so).

7. 7

   Garnish the fish with the scallions and cilantro and serve immediately.

8. 8

   This is considerably less subtle, and many people like it more: to the seasoning mixture, add 1 tablespoon minced garlic and 2 tablespoons fermented black beans (page 207).

9. 9

   The technique is identical, the ingredients completely different: In step 1, mix together 1/4 cup extra virgin olive oil (the best you have), the juice of a lemon, 1/4 cup chopped fresh parsley leaves, and 1 tablespoon minced garlic.

10. 10

    Steam as directed and garnish with more chopped fresh parsley.

11. 11

    Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.