Steamed Sea Bass

Step 1

Pat the 1 whole sea bass dry with paper towels. Score both sides with 3 shallow diagonal cuts, then rub with 0.5 tsp salt inside and out.

Step 2

Place the fish on a heatproof plate. Tuck half of the 2 tbsp ginger slices and half of the 4 green onions into the cavity and over the top.

Step 3

Set up a steamer: bring 2 inches of water to a boil in a wok or pot with a steaming rack. Place the plate on the rack, cover, and steam over high heat until the fish flakes easily with a fork, about 8-10 minutes.

Step 4

Carefully remove the plate (watch for steam). Discard the cooked ginger and green onions, and pour off any accumulated liquid from the plate.

Step 5

Scatter the remaining ginger, remaining green onions, and 0.5 cup cilantro over the fish.

Step 6

In a small saucepan, heat 2 tbsp vegetable oil over medium-high until shimmering, about 1 minute. Carefully pour the hot oil over the aromatics—it will sizzle and release their fragrance.

Step 7

Drizzle 3 tbsp soy sauce around the fish (not directly on top to keep the crisp aromatics). Serve immediately with steamed rice.

Step 8

Tip: For extra flavor, add a pinch of sugar or a few drops of sesame oil to the soy sauce before drizzling.