Steamed Sea Bass with Ginger and Scallion

Ask the fishmonger to gut and scale the fish. Pat dry and score both sides. Rub the 10 g salt inside and outside; marinate in the refrigerator for at least 10 minutes. Slice half the ginger and scallion whites; shred the remainder and the scallion greens.

Place sliced ginger and scallion whites inside and over the fish. Set it on a heatproof plate with a rack or chopsticks underneath. Steam over boiling water on high heat, checking after 10 minutes; continue until the thickest flesh reaches 63°C or is opaque and flakes easily.

Discard the steaming liquid and cooked aromatics. Transfer to a clean plate, pour over 15 ml seasoned soy sauce and add fresh ginger and scallion shreds. Carefully heat the 10 ml oil in a small pan and drizzle over the aromatics.