Steamed bass with scallions, pickled chillies and Ginger

Evenly coat freshly cleaned bass with fine seasalt inside out. Be relax with the amount of salt for you will rinse it off before cooking. Cure you fish for 3 hours at room temperature or overnight in a fridge.

Right before cooking, rinse surface salt off from your fish by allowing it under tap water for 20 seconds inside out. Dry it up with paper towels completely and place it in a plate.

Arrange shredded Ginger, pickled chillies even on top of the fish. Pour in 1/4 cup shaoxing white cooking wine. Steam on high heat for 10 minutes(count from when you see constant steam rising up)

Get a skillet on high heat right before fish is done steaming, warm up 2 Tsp of Olive oil mix with toasted sesame oil at 1:1 in ratio until right before smoking.

Finally arrange sliced scallions on top of steamed fish. Pour in 1 Tsp of seasoned sot sauce, then quickly pour hot oil onto the fish. Serve hot.