Steamed Sea Bass

Cut the ginger and scallions into sections and put them in a bowl, add two large tablespoons of cooking wine, and rub a few times.

Clean and gut a bass, rinse it thoroughly, and pat dry the surface water.

Evenly coat the fish with ginger, scallions, and cooking wine, then marinate for 5 minutes.

Cut the white part of the scallion, the green part of the scallion, and the red pepper into thin strips separately.

Take a plate and place ginger slices on it, then put two chopsticks on the sides; this helps the fish cook evenly.

Arrange the bass on a plate and sprinkle a small amount of salt and pepper (you can omit the pepper if you don’t like its taste).

Boil water in a pot, place the plate on top, cover it, and steam on high heat for 5 minutes, then reduce to low heat and steam for 3 minutes.

After taking it off the stove, pour out the sauce in the plate.

Drizzle light soy sauce or steamed fish soy sauce around the edge of the plate, and place shredded green onions and red peppers on the fish.

Drizzle with two spoonfuls of hot oil, finished dish photo.

Finished product image.