Steamed Bass 清蒸魚

Prep the sauce (rice wine, soy sauce, oil, sugar, salt). Cook out the wine first, then add the rest of the ingredients. Cool the sauce to room temp.

Clean the fish, stuff some green onion and ginger inside.

Wrap the fish in pouch made with foil. Leave a few holes so the steam can escape. Sometimes the pouch leaks and explodes if it’s completely sealed.

Bake 400°F 45-50min, rest 15min.

Cover bass with oil and stuff green onion and ginger in it’s cavity.

Roast 400ºF for 20-30min.

Prepare the sauce while fish is roasting.