1 (1-inch) piece fresh ginger, peeled and thinly sliced into long strips
1 spring onion (green), sliced into long strips
1 (1 1/4-pound) whole wild sea bass, scaled, gutted, cleaned and skin scored
1 (1 1/4-pound) whole wild sea bass, scaled, gutted, cleaned and skin scored
2 tablespoons Shaohsing rice wine or dry sherry
Serving suggestion: Steamed wild and basmati rice, for service
2 tablespoons groundnut oil (peanut)
1 tablespoon freshly grated ginger
Zest of 1 lime
1 (12-ounce) bottle Chinese beer or any light beer
2 tablespoons light soy sauce
1 spring onion (green), sliced into long strips
Handful fresh cilantro leaves and stalks, coarsely chopped
When choosing the dish for steaming the sea bass, choose one that you are happy to use as a serving dish too (this saves having to transfer the fish and means less washing up), but it should be heatproof. Also make sure that the dish is deep enough to hold all the delicious sauce.
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