we have food at home.

~ingredients:

• sea bass
• 2 stalks scallion
• knob of ginger
• soy sauce
• neutral oil
• salt 

~instructions: 

1. Wash the fish and pat dry. (Typically fish markets should gut and de-scale the fish for you) 
2. Salt the fish generously, we’ll rinse the salt later. Set aside for 20 minutes. 
3. Slice your knob of ginger into 2 slices and cut the remaining into thin strips. Cut scallion into thin strips or cut diagonally for presentation. 
4. Rinse the fish well after the 20 minutes and pat dry. 
5. Place your fish into a large dish and slip in the slices of ginger inside the body. 
6. Fill a wok with water and bring to a boil. Once the water is boiling, place the fish in the wok onto a steaming rack. Cover and lower the heat. Steam for 10 minutes. 
   • Note: Cooking time varies depending on the size of your fish. Eye turn white when done, and meat should be flaky with juices running clear. 
7. Remove the fish when done. Pour some soy sauce over the fish and top with scallion and ginger strips. 
8. Empty the wok and heat up about 2 tbsp of oil. It’s ready when it shimmers! Carefully pour the oil over the fish, this will intensify the flavor of the ginger and scallion. 
9. Serve with rice and enjoy! 🙂