Ingredients
1 (1½-pound) whole white-fleshed fish, such as black sea bass, scales removed, gutted, flesh scored (on a bias) in 2-inch intervals down to the bone
Salt and black pepper
¼ cup thinly sliced (on a bias) scallion greens
1 heaping tablespoon finely julienned fresh ginger
¼ cup soy sauce
3 tablespoons peanut oil
Dash of sesame oil
Pinch of sugar
¼ cup thinly sliced (on a bias) scallion greens
1 heaping tablespoon finely julienned fresh ginger
¼ cup soy sauce
3 tablespoons peanut oil
Dash of sesame oil Pinch of sugar
Directions
- Put the fish in a shallow, heatproof dish. Season lightly with salt and pepper inside and out. Disperse the scallions and ginger on top, underneath, and inside the fish. In a separate bowl, combine the remaining ingredients and pour over the fish. Place the dish with the fish on a rack above boiling water in a suitable pot and cover the pot. Cook until a small knife or skewer can be easily inserted into the thickest part of the body of the fish, 6 to 7 minutes. Serve.
