Steamed striped sea bass with ginger and green onions

Ingredients:

Striped bass

• 1 whole striped bass weighing 0.9-1.3 kg, cleaned and gutted (remove fins and gills)
• 4 shiitake mushrooms (soak in warm water to soften), thinly sliced
• 5 cm ginger root, finely chopped
• 4 bunches small bok choy, cut lengthwise into 4 pieces

Asian sauce

• 1/4 cup (60 ml) water
• 3 tbsp (45 ml) liquid soy sauce
• 1 tbsp (15 ml) dry chicken broth
• 1 tbsp. l. (15 ml.) Shaoxing wine
• 2 tsp. (10 gr.) sugar
• 1 tsp. sesame oil

Hot oil

• 3 green onions, thinly sliced
• 2 tbsp. l. (30 ml.) sesame oil
• 2 tbsp. l. (30 ml.) rapeseed oil

Preparation:

1. Preheat oven to 350°F (160°C). Spray the bottom of a large baking dish with cooking spray.
2. Striped bass:
   
   Rinse the fish under cold water and pat dry with paper towels. Place it in the prepared baking dish. Sprinkle the fish with salt and white pepper. Arrange the sliced ​​mushrooms in the dish. Sprinkle the fish with sliced ​​ginger and arrange the bok choy pieces around the fish.
3. Sauce:
   
   In a small bowl, combine the soy sauce, dry broth, rice wine, sugar, and sesame oil. Pour this sauce over the fish, which will release a fragrant steam as it cooks.
4. Line the pan with a thick layer of plastic wrap and cover tightly with foil. Bake until the internal temperature of the fish reaches 130-135°F (54-57°C); the fish should be flakes of fish and the center should be just opaque white, 15-18 minutes. Check for doneness. Sprinkle with green onions and cover again with foil to steam further.
5. Combine the canola and sesame oils in a small saucepan and heat over high heat until smoking, about 2 minutes. Carefully remove the foil and, being careful, pour the hot oil over the green onions and fish – it will sizzle. Pour the sauce over the fish.