Steamed Fish With Ginger

INGREDIENTS

• 2.2 pounds (1 kg) Asian sea bass or other white fish
• 1.8 ounces (50 grams) scallions
• 0.7 ounces (20 grams) cilantro
• 0.7 ounces (20 grams) celery
• 0.7 ounces (20 grams) leek
• 1.1 ounces (30 grams) ginger
• 1.8 ounces (50 grams) carrots
• 2 chili peppers
• 2 tablespoons dark soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons sesame oil
• 2 tablespoons sugar
• 3 teaspoons salt, divided
• 2.5 teaspoons pepper, divided
• 2.5 ounces (70 grams) shallots
• 1.8 ounces (50 grams) onions
• 2 tablespoons rice wine
• 0.35 ounces (10 grams) garlic

DIRECTIONS

1. Julienne the ginger, carrots, scallions, chili, and leek. Then, put the sliced scallions into a bowl of cold water to keep them fresh.
2. Mince half of the shallots and cut the other half into wedges. Slice the garlic. Cut the onion into wedges. Cut the cilantro and celery into pieces.
3. Scale and clean the seabass, keeping the head and tail intact. Make a cut on the belly and score the fish’s body
4. Rub both sides of the fish with salt and pepper.
5. Season the inside of the belly with a little salt and pepper. Then, add the minced shallots, half of the ginger, and half of the scallions to the fish belly
6. Marinate the fish for about 1 hour
7. Place the fish on a plate. Put the plate in the steamer pot and drizzle sesame oil on the fish
8. Steam the fish for about 25 to 30 minutes. Next, add the onion and shallot wedges to the pot and steam for another 5 to 7 minutes.
9. Remove the fish from the steamer pot. Keep or remove the onion and shallots as you like.
10. Put a pan on the stove and heat some cooking oil over medium heat.
11. Once the oil is heated, add some garlic and fry until fragrant and golden brown. Remove the garlic from the pan and set them aside.
12. Pour the oil into a small bowl, leaving a small amount inside the pan to make the sauce.
13. Add sesame oil, dark soy sauce, oyster sauce, rice wine, pepper, salt, and sugar to the pan. Cook until the mixture has a medium thickness
14. Put the julienned carrots, ginger, scallions, leek, and chili over the fish one by one. Heat the oil that you saved after frying the garlic. Once heated, pour it on the fish
15. Pour the sauce around the fish.
16. Garnish with some cilantro, celery, and fried garlic. Enjoy!