Sea bass are generally found swimming in the tanks of Chinatown fish markets. They are usually small because the fishmongers also sell to restaurants, which typically like to steam the larger fish. Steaming, as I have noted, is the preferred way for cooking whole live fish. But if you are unable to find a live fish, fresh flounder, sole, or red snapper will do nicely for this recipe.
If a metal dish is used for holding the fish as it steams, the steaming time will be reduced by half.
Recipe information
Yield
Makes 4 servings
Ingredients
Marinade
Preparation
Step 1
1. Make sure the fishmonger has removed all of the scales, gills, viscera, and membranes from the fish. Rinse the fish well inside and out, then dry well. Place in a steamproof dish.
Step 2
2. To make the marinade, in a small bowl, mix together all of the ingredients. Sprinkle the marinade evenly on the inside and outside of the fish.
Step 3
3. In another small bowl, mix together the pork, sesame oil, soy sauce, and sugar. Sprinkle the mixture over the fish, and let rest for 10 minutes.
Step 4
4. Prepare a wok for steaming using a cake rack (place a cake rack over boiling water in a wok), place the dish with the fish on the rack, cover, and steam for 12 to 15 minutes, or until a chopstick slides easily into the flesh of the fish.
Step 5
5. Turn off the heat. Pour the onion oil over the fish and sprinkle with the scallions. Remove the dish from the wok, and serve the fish in its cooking dish.
