• 1 fish (1.5-2 pounds) Whole sea bass (cleaned)
• 3 tablespoons Fresh ginger (julienned)
• 4 Green onions (julienned)
• 3 tablespoons Soy sauce
• 2 tablespoons Shaoxing wine or dry sherry
• 1 tablespoon Sesame oil
• 1 teaspoon Sugar
• 1/4 cup Cilantro (for garnish)
• 2 tablespoons Peanut or vegetable oil
• 1/2 teaspoon Salt

For informational and journaling purposes only. Results are estimates based on published nutrition databases and may not match your specific food.

1. 1

   Rinse fish inside and out. Pat completely dry with paper towels.

2. 2

   Make 3-4 diagonal cuts on each side of the fish, cutting to the bone. This helps it cook evenly.

3. 3

   Rub salt inside and outside the fish. Place on a heatproof plate that fits in your steamer.

4. 4

   Stuff half the ginger and half the green onions inside the fish cavity.

5. 5

   Scatter remaining ginger on top of the fish.

6. 6

   Set up a large steamer or use a wok with a steaming rack. Bring water to a rolling boil.

7. 7

   Carefully place the plate with fish in the steamer. Cover and steam for 10-12 minutes for a 1.5 lb fish (add 2 minutes per additional pound).

8. 8

   Fish is done when it flakes easily and reaches 145°F at the thickest part.

9. 9

   While fish steams, mix soy sauce, Shaoxing wine, sesame oil, and sugar in a small saucepan. Heat until warm.

10. 10

    Carefully remove fish from steamer. Discard any accumulated water on the plate.

11. 11

    Top fish with remaining green onions and cilantro.

12. 12

    Heat peanut oil in a small pan until smoking. Carefully pour hot oil over the fish (it will sizzle).

13. 13

    Pour the warm soy mixture over the fish. Serve immediately with steamed rice.