INGREDIENTS
1 head-on, whole sea bass cleaned and scaled
4 garlic cloves, minced
1 TBSP. finely grated fresh ginger
1 tsp. canola oil
Pinch red pepper flakes
2 small slices peeled fresh ginger, cut into matchsticks
1 small carrot, cut into thin strips
3 scallions, halved crosswise and cut into thin strips
1 ½ TBSP. soy sauce
1 TBSP. rice vinegar
2 TBSP. chopped fresh cilantro
DIRECTIONS
Rinse fish under cold water and pat dry with paper towels.
With sharp knife, make 4 parallel diagonal slashes, down to bone, on each side of the fish.
Combine garlic, grated ginger, oil, and pepper flakes and rub over fish and inside cavity.
Combine ginger strips, carrot and scallions in bowl.
Place one third of the carrot mixture on a heatproof plate.
Set fish on top, place 1/3 of mixture on top, 1/3 into cavity and the remaining third over top of fish.
Sprinkle with soy sauce and vinegar.
Place plate in a bamboo steamer basket or on a rack.
Set in a wok or pan over boiling water.
Cover tightly and steam fish until opaque in center and flakes easily, 14 to 16 minutes.
Remove from steamer and serve.
Garnish with cilantro.
Serves 2.
