Steamed Sea Bass with Homemade Seasoned Soy Sauce

Prepare 1 sea bass (about 600g). Knock the fish head with the back of a knife, scrape off all scales, remove the internal organs and gills, then wash thoroughly in a water bowl until clear of blood.

Sprinkle 5g of salt over the washed sea bass. Rub evenly all over the skin and cavity several times until the surface slime is removed, then rinse completely with clean water.

Cut the sea bass lengthwise along the belly so it lays flat, and chop off the tail bone. Make vertical shallow cuts into the thick parts of the fish, cutting into the flesh without piercing through.

Cut 30g scallion into sections and slice 30g ginger, laying them flat on the steamer platter. Place a pair of chopsticks crosswise over them, then spread open the 600g prepared sea bass and lay it flat over the chopsticks.

Take 15g lard and brush evenly over the sea bass skin and flesh to form a thin coat of fat.

Bring the steamer water to a rapid boil with intense steam. Place the platter inside, cover tightly, and steam over high heat for 7 minutes until the fish flesh turns opaque white and is cooked through.

Remove the cooked fish and carefully transfer it to a clean serving platter (discard the original plate juice and chopsticks). Top evenly with 15g julienned ginger, 20g julienned scallions, and 15g julienned red pepper.

Heat 50ml vegetable oil in a wok over high heat until 70% hot (hot smoke rises). Ladle hot oil evenly over the scallion, ginger, and chili threads on the fish until sizzling and fragrant, then drizzle 50g seasoned soy sauce along the plate edge.

Prepare ingredients for homemade seasoned soy sauce: Slice 1 carrot into thick rounds, chop 3 celery stalks and 3 cilantro sprigs into short segments. Put them in a basin, then add 5g fennel seeds and 5g licorice root slices.

In a bowl, mix 200g light soy sauce, 100g seafood soy sauce, 120g cooking wine, 50g rock sugar, and 2g white pepper powder. In two separate small bowls, place 20g dried scallops and 15g dried small shrimp, soaking each in 100ml warm water.

Pour 500ml water into a wok (level with vegetables), add the prepared carrot, celery, cilantro, fennel seeds, and licorice. Bring to a boil over high heat, then turn to low heat and simmer for 20 minutes. Strain the broth through a fine mesh sieve into a bowl.

Pour the seasoned soy mixture into the wok, add the soaked scallops, shrimp, and filtered vegetable broth. Bring to a boil over medium-low heat, then turn off heat. Transfer to a container and let cool completely (approx. 1 hour). Strain out the seafood solids.