Steamed Sea Bass Slices

Ingredients:

• 1 Sea Bass
• 2 stalks Spring Onion, shredded
• 1 thumb-size Ginger, shredded and a few sliced
• 3 tbsp Cooking Wine
• 1 tbsp Feng He Garden Light Soy Sauce
• 1 tsp Sugar
• 2 tsp Salt
• 1 tbsp cornstarch
• 1 tsp Oil
• Appropriate amount of oil for drizzle
• Pepper to taste

Methods:

1. Mix the shredded spring onion (white portion), shredded ginger, and 2 tbsp of cooking wine in a bowl. Set aside.
2. Wash clean sea bass. Separate the fish meat, fish bones, and fish head.
3. Slice the fish meat diagonally into slices of 3mm thick.
4. Soak the sea bass, covering it with water and a tsp of salt for about 10 minutes. Then, pour out and drain the water.
5. Add a suitable amount of salt, sugar, and pepper to the drained fish slices. Mix well with hands, then pour in the ginger cooking wine mixture. Spread ½ tbsp cornstarch all over. Finally, add oil and stir well. Set aside.
6. Apply salt, pepper, 1 tbsp cooking wine, and cornstarch to the drained fish head and fish bones. Place them in a steaming dish with a few slices of gingers on top of it. When water boils, steam over high heat for 5-10 minutes. After turning off the heat, remove the ginger slices.
7. In another pot, bring water to boil. Pour in the fish slices and stir with chopsticks. When the water boils again, it's cooked. Remove the fish and place them on top of the fish bones. Set aside.
8. Take 1 tbsp of cold water and add 1 tbsp of soy sauce into a bowl. Stir well, slowly and evenly pour it from the side of the steaming fish.
9. Garnish with the spring onions (green portion).
10. Add an appropriate oil to the pan and heat until it smokes. Drizzle over the dish while hot.
11. Ready to serve.