Name: Steamed Sea Bass with Shredded Pork
Yield: Makes 4 servings
Ingredients: 1 whole sea bass, 1 1/2 pounds, purchased live, then cleaned by the fishmonger; 2 tablespoons light soy sauce; 2 tablespoons white rice wine; 1 tablespoon peanut oil; 1 1/2 teaspoons sesame oil; 1 teaspoon white rice vinegar; 2 tablespoons peeled and shredded ginger; 1/4 teaspoon salt; Pinch of white pepper; 4 ounces pork loin, shredded; 1 tablespoon sesame oil; 1 teaspoon light soy sauce; 1/2 teaspoon sugar; 2 tablespoons Onion Oil; 1/4 cup finely sliced scallions

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Steamed Sea Bass with Shredded PorkSusie Cushner

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.

Note:

If a metal dish is used for holding the fish as it steams, the steaming time will be reduced by half.

Recipe notes

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