- 1 whole sea bass, 1 1/2 pounds, purchased live, then cleaned by the fishmonger
- 2 tablespoons light soy sauce
- 2 tablespoons white rice wine
- 1 tablespoon peanut oil
- 1 1/2 teaspoons sesame oil
- 1 teaspoon white rice vinegar
- 2 tablespoons peeled and shredded ginger
- 1/4 teaspoon salt
- Pinch of white pepper
- 4 ounces pork loin, shredded
- 1 tablespoon sesame oil
- 1 teaspoon light soy sauce
- 1/2 teaspoon sugar
- 2 tablespoons Onion Oil
- 1/4 cup finely sliced scallions
- 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. Place in a steamproof dish.
- To make the marinade, in a small bowl, mix together all of the ingredients. Sprinkle the marinade evenly on the inside and outside of the fish.
- In another small bowl, mix together the pork, sesame oil, soy sauce, and sugar. Sprinkle the mixture over the fish, and let rest for 10 minutes.
- 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.
- Turn off the heat. Pour the onion oil over the fish and sprinkle with the scallions. Remove the dish from the wok, and serve the fish in its cooking dish.