Restaurant-Style Steamed Sea Bass

Inspect inside 1 sea bass belly. Use a knife to lightly scrape away blood clots inside the belly cavity, then hold under running tap water and scrape along the backbone with a spoon from tail to head. Wash thoroughly until the cavity is completely clean without blood residue.

Place cleaned sea bass on a rack tray. Pour warm hot water (around 70-80°C) evenly over both sides of the body and head. Use a spoon to gently scrape the head and body until hidden fine scales easily detach completely.

Pat the fish body completely dry with paper towels. Place flat on a cutting board, then use a knife to slice deeply along both sides of the backbone, opening up the flesh slightly.

Take a deep steaming plate, lay 10g scallion sections and 20g ginger slices flat on the bottom, then place the scored sea bass directly on top, creating a gap underneath for steam circulation.

In a small bowl, mix 1/4 tsp salt and 1 tsp rice wine until blended. Use your hand to pat and rub the mixture evenly all over the fish skin, inside the belly cavity, and both sides of the head. Turn over and repeat.

Bring water in the steamer to a rolling boil over maximum high heat. Place the fish plate onto the steamer rack, cover immediately with the lid, and steam on high heat for 8 minutes until the fish flesh turns opaque white and fully cooked through.

While steaming the fish, prepare the garnishes: fold 10g green scallion tops and cut into ultra-fine shreds; split white scallion stems and slice into fine shreds. Halve 1 red chili, flatten, remove seeds and pith, then cut into long thin strips. Cut 10g cilantro into sections. Soak all shredded aromatics together in a bowl of cold water until naturally curled.

After 8 minutes, open the steamer lid. Use plate grippers to carefully lift out the fish plate. Pour the natural fish juices collected on the plate into a bowl, then add 2 tbsp Japanese soy sauce and stir well to create the rich sauce.

Carefully transfer the steamed sea bass onto a clean elongated serving platter using a slotted spatula (discarding cooked ginger and scallion base). Pour the mixed soy sauce evenly along both sides of the fish, then pile the drained shredded scallion, chili, and cilantro right on top of the spine.

Pour 2 tbsp sesame oil into a small saucepan over medium heat, heating until shimmering and starting to slightly smoke.

Sprinkle 1 pinch of black pepper evenly over the garnished scallions, then carefully pour the smoking hot sesame oil directly over the black pepper and scallion shreds to create a sizzling aroma finish.