Steamed Sea Bass - cooking recipe

Ingredients

2 lb. sea bass, cleaned, gutted and head left on (snapper, grouper or halibut can be substituted)
2 Tbsp. shredded ginger
3 Chinese mushrooms, soaked and cut into strips
2 Tbsp. light soy sauce
1/2 Tbsp. black pepper
2 Tbsp. sherry
2 Tbsp. oil
1 bunch chopped spring onions

Preparation

Score fish diagonally several times, almost to the bone. Place on a steamer deep enough to contain all the juices.
Press ginger and mushroom strips into the fish crevices.
Dribble soy sauce over along with oil, pepper and sherry.
Cook for 10 minutes in a steamer with a porous lid, bamboo or perforated metal. Sprinkle with chopped onions.
Any leftover liquid makes a lovely stock base.
Serves 2.
Cannot be frozen.