Ingredients:
1 sea bass
4 slices of ginger
half a scallion
15g cooking wine
20g cooking oil
12g soy sauce (lightly salted)
15g matsutake mushroom soy sauce
Ingredients
After cleaning the fresh sea bass, cut off the head and tail. Slice the body into 1 cm thick sections, but do not cut all the way through at the belly (keep the bottom intact).
Add cooking wine, scallions, and ginger.
Wrap the fish completely in the aluminum foil, pinching the edges tightly to seal. Place it on the middle rack of an oven preheated to 200°C (400°F) and bake for 20–30 minutes, depending on the size of the fish.
Steamed fish
Remove the broth from the steamed fish, along with the chopped scallions and ginger slices. Add shredded scallions, shredded ginger, and chopped chili peppers.
Heat oil in a wok
Pour hot oil over the chopped green onions and shredded ginger.
Delicious Oil-Splashed Sea Bass
