1 sea bass, 2 red chili peppers, some ginger, some garlic, some spring onions, 1 lemon.
SEASONINGS:
2T fish gravy, 2T lemon juice, 1/2T rice wine, 1t sesame oil, 1t sugar, 1/2t salt, some ground white pepper.
PREPARATION :
1. Scale sea bass; Discard the gill and innards; Rinse the black membrane thoroughly; Rinse the whole sea bass in running water; Pat dry; Cut from the stomach so the sea bass is flat with backs linked; Make light incisions on the sea bass where the meat is at its thickest; Arrange on a greased steaming plate.
2. Rinse, seed and cut red chili peppes finely; Peel, rinse and mince ginger; Pell, rinse and mince garlic; Rinse and cut spring onion finely; Rinse, seed and slice lemon.
3. Add red chili peppers and seasonings to a bowl and mix well; Drizzle on the sea bass.
4. Arrange a steaming rack into a deep wok; Arrange the plate on the steaming rack; Pour water into the wok till 1/4 height of the plate; Cover the wok with a lid; Steam over a low heat for 7 minutes; Arrange sliced lemon on the sea bass and steam over a low heat for 3 minutes; Ready to serve.
COOKING TIPS:
1. If you break the gall baldder of fish when slaughtering, rinse well , brush some Shaoxing wine on the affected area and rinse again to aovid the bitter taste.
2. Since the scales are finer around the fins and the tail, it is important to scrape with a knife against the scales to remove them thoroughly.
3. Since the black membrane inside the fish wraps around its innards to prevent the toxins from seeping into the flesh nearby and a lot of toxin has accumulated on it, it is important to rinse it thoroughly to avoid food poisoning.
