Steamed Sea Bass with Shredded Pork

Ingredients

• 2 tablespoons ginger shredded peeled
• 1 teaspoon soya sauce light
• 1 tablespoon vegetable oil; peanut oil preferred 
• 4 ounces pork loin shredded
• 1 teaspoon rice vinegar white
• 2 tablespoons white rice wine 
• 0.3 teaspoon salt 
• 0.3 cup scallions finely sliced
• 1  sea bass whole cleaned
• 1 tablespoon sesame oil 
• 0.5 teaspoon sugar 
• 1 pinch pepper white

Equipment

• bowl
• wok
• chopsticks

Directions

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.
2. Place in a steamproof dish.
3. To make the marinade, in a small bowl, mix together all of the ingredients.
4. Sprinkle the marinade evenly on the inside and outside of the fish.
5. In another small bowl, mix together the pork, sesame oil, soy sauce, and sugar.
6. Sprinkle the mixture over the fish, and let rest for 10 minutes.
7. 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.
8. Turn off the heat.
9. Pour the onion oil over the fish and sprinkle with the scallions.
10. Remove the dish from the wok, and serve the fish in its cooking dish.
11. If a metal dish is used for holding the fish as it steams, the steaming time will be reduced by half.
12. From Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo. Text copyright © 2009 by Eileen Yin-Fei Lo; photographs copyright © 2009 by Susie Cushner. Published by Chronicle Books LLC.