Ingredients
- Whole sea bass
- about 2 pounds
- 2-inch piece fresh ginger root
- peeled and julienned
- 1/2 cup corn
- vegetable or peanut oil
- 4 scallions
- 5 pickled shallots
- Salt
- 1/4 cup soy sauce
Instructions
- Rinse fish and place on heatproof plate or dish.
- Put 2 to 3 inches of water into wok, large pot or skillet.
- Turn heat to high and bring water to boil.
- Turn off flame.
- Place steam rack into water.
- Water should reach to just above rack.
- Place fish plate onto rack.
- Spread ginger over fish.
- Cover; steam 20 minutes over medium flame.
- When fish is cooked, remove plate from wok and pour off excess liquid.
- Heat oil in wok until smoking.
- Chop scallions into 1/2-inch pieces.
- Spread shallots and scallions on top of fish.
- Season with salt to taste.
- Pour soy sauce over fish.
- Pour hot oil over fish.
- Serve.
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