Steamed Sea Bass with Garlic-ginger-salted-Vege™

English

Serves 10

Ingredients
Sea bass fish (around 1kg) – 1 each
Pork belly (cut long strips) – 100 grams
Salted Vege (cut long strips) – 100 grams
Garlic (chopped medium-fine) – 2 table spoons
Young Ginger (cut long strips) – 5-8 strips
Red cut chili (cut long strips) – 1 each
Spring Onion (cut long strips) – 3 stalks

Sauces
Light sauce – 5 table spoons
Sesame oil – 2 table spoons
Chinese wine – 3 table spoons
Salted Vege water – 2 table spoons
Sugar – 1 table spoon
Pepper – Desired
Hot water – ½ bowl

Steps

1. Use fine salt to cleanse Sea Bass, ensure all scales are removed from the fish;
2. Put Sea Bass onto a steam shallow-dish;
3. Stuff some ginger slices inside the gills and stomach;
4. Put all other Ingredients and Sauces on top of Sea Bass;
5. Heat wok, add water, big fire, put shallow-dish, cover wok and steam for 7 minutes before turning off fire.
6. DO NOT open wok cover, leave it for another 3 minutes;
7. Serves hot, goes well with plain rice.