Steamed Black Bass with Ginger, Garlic, and Scallions

Name: Steamed Black Bass with Ginger, Garlic, and Scallions
Ingredients: 2 whole black bass, 2 to 3 pounds each, cleaned and scaled, head-on; Salt; One 4-inch knob fresh ginger, half very thinly sliced, half cut into very fine threads; 3 garlic cloves, thinly sliced; 2 cups Shaoxing cooking wine or sake; 1/4 cup toasted rapeseed oil (available at Asian markets or online) or peanut oil; 1 bunch scallions, sliced into fine threads about 4 inches in length; 1/4 cup aged natural soy sauce

andrewzimmern.com

This dish is my poster child for simple food. By Andrew Zimmern I’m not sure there is a nicer method and presentation than steaming a fish and plating it on an

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Cooking tools:

Bamboo steamer
Instant-read thermometer
Pot
Stove
Chef's knife
Cutting board
Measuring cup
Plate
Serving platter

Ingredients

2 whole black bass, 2 to 3 pounds each, cleaned and scaled, head-on
Salt
One 4-inch knob fresh ginger, half very thinly sliced, half cut into very fine threads
3 garlic cloves, thinly sliced
2 cups Shaoxing cooking wine or sake
1/4 cup toasted rapeseed oil (available at Asian markets or online) or peanut oil
1 bunch scallions, sliced into fine threads about 4 inches in length
1/4 cup aged natural soy sauce