STEAMED SEA BASS, CANTONESE STYLE

1 1 1/2-lb. whole sea bass (or striped bass) with head and tail,
cleaned, scaled, and gills removed
1/4 cup plus 2 tablespoons white wine
3 cloves garlic, coarsely chopped (approx. 2 tablespoons)
4 tablespoons chopped scallions, including greens
2 tablespoons finely minced fresh ginger
2 teaspoons splenda
1/4 cup olive oil
3 tablespoons soy sauce


1. Rinse the fish inside and out with 1/4 cup of wine.
2. Select a round or oval platter that's large enough to hold the fish
but will fit inside the top of a steaming utensil. This could be a
traditional Chinese bamboo or metal steamer, or a Western-style clam
steamer.

3. Place the fish on the platter and set platter in the top of the
steamer. Cover and steam over boiling water 10 to 15 minutes.

4. Meanwhile, prepare the sauce base by combining the 2 tablespoons of
wine, garlic, scallions, ginger, and splenda in a small bowl.

5. Check fish for doneness. When cooked, the flesh will be white and
pull easily from the bones. Remove the platter and pour off the liquid
that has accumulated around the fish.

6. Heat the oil in a wok or saucepan, and when it is hot, add the sauce
base. Cook, stirring until the sauce boils.

7. Pour soy sauce over the sea bass first, and then pour the boiled
sauce over the fish. Serve immediately.

Makes 4 servings.

Epicurious
January 2001