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Ingredients:
1 medium-size white-fleshed whole fish (such as sea bass or red snapper)
1/2 teaspoon salt
2 tablespoons soy sauce
1/2 teaspoon rice wine vinegar
1 tablespoon salad oil
3 or 4 slices ginger
2 stalks spring onion
Few sprigs coriander leaves
Directions:
Rinse and drain fish. Score the skin from one side of the fish to the other, at 1-inch intervals, on both sides.
Place the fish on a large plate. Sprinkle with salt inside and out, and let rest for 10 minutes.Cut the spring onions into 2 or 3 sections. Then slice them lengthways into thin strips (purely decorative, the green parts will curl).
Place the fish in a steamer. (Use a bamboo steamer in a wok if available. Otherwise, use a shallow bowl placed in a deep skillet and pour about half an inch of water around the bowl) Place the ginger slices on the fish. Cover and steam the fish on medium heat for about 10 minutes.
Mix soy sauce and vinegar. Place the fish on a serving plate. Pour sauce over fish. Toss out any water from the wok. Add the oil to wok, bring to a boil. Pour sizzling oil over fish. Garnish with chopped coriander and serve.
Servings: Serves two to four.
—Adapted from the Eating China Website, www.eatingchina.com.
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