INGREDIENTS
1 whole black sea bass
1/2 tsp. dry sherry
Chili oil
1 (1-inch) piece ginger, peeled and slices thin
2 green onions, white and green parts
Sauce
1/4 cup rice vinegar
1 TBSP. light soy sauce, or tamarin sauce
1 TBSP. minced fresh cilantro
1 clove garlic, minced
DIRECTIONS
Rinse fish; pat dry with paper towels.
Rub the inside of the fish with the wine and 2 to 3 dashes of chili oil.
Sprinkle the ginger inside the fish and lay the green onions inside also.
In a large skillet with a lid, bring 2-inches of water to a boil.
Reduce the heat to a simmer.
Place the fish on a plate and sprinkle the water in the pan with the chili oil.
Place the fish on a rack or small metal bowl and place the plate on the rack or bowl, cover and cook until opaque throughout, about 20 minutes.
For the sauce, combine the vinegar, 1/4 cup water, the tamari or soy sauce, cilantro, and garlic and divide among the bowls.
Serve the fish with a small bowl of the sauce for each person.
Serves 4.
