- ½ cup soy sauce
- ½ cup Chinese rice wine or dry sherry
- 4 tbsp peeled and finely shredded fresh ginger
- 4 small sea bass, cleaned
- 2 tbsp Asian sesame oil
- 1 tsp salt
- 8 scallions, cut into 3 in (7.5cm) shreds
- One 2 in (5cm) piece fresh ginger, peeled and julienned
- 4 garlic cloves, chopped
- 2 small fresh hot red chiles, seeded and minced
- Grated zest of 2 limes
- ½ cup vegetable oil
- 2-tier steamer or large pan with 2 bamboo steamers and stand
- Add water to the bottom compartment of a steamer and bring to a boil over high heat. Mix the soy sauce, rice wine, and shredded ginger together.
- Score the fish with cuts about 1in (2.5cm) and ¼ in (6mm) deep on both sides. Rub the fish inside and out with the sesame oil and salt.
- Scatter one-third of the scallions in a heatproof serving dish and add 2 fish and half of the soy sauce mixture. Place in one tier of the steamer. Repeat with another serving dish, one-third of the scallions, and the remaining fish and soy sauce mixture. Cover the steamer and cook for 10–12 minutes, until the fish is opaque when pierced with a knife.
- Meanwhile, heat the oil in a saucepan over medium-high heat until shimmering. Sprinkle the fish with remaining scallions, julienned ginger, garlic, chiles, and lime zest. Drizzle the hot oil over the fish and serve.