FishForJenny

Ingredients: 1 sea bream or sea bass (about 1 3/4 lbs/800g), scaled and gutted 3/4 oz (20g) fresh ginger, skin on 1 spring onion 2 tbsp lard or cooking oil 3 tbsp Shaoxing wine 1 1/2 tbsp dark soy sauce 2 tsp super fine sugar 2 tbsp thinly sliced spring onions, green parts only Salt For the marinade: 1 tbsp Shaoxing wine 1/4 tsp salt 2 tsp dark soy sauce Make 3 or 4 parallel diagonal slashes through the thickest part of the fish, then a couple in the opposite direction, to make a broad crisscross pattern.  Rub the fish inside and out with the marinade wine and salt and leave for a few minutes.  Smack the ginger and spring onion  with the flat side of a Chinese cleaver or a rolling pin to loosen their fibers.  Tie the spring onion into a knot, if its long and slender enough to make this possible. When you are ready to cook, boil the kettle.  Pat the fish dry with paper towels, then rub both sides with the 2 teaspoons dark soy sauce.  Heat ...

Ingredients: 1 sea bass (Branzino) about 1 lb.  Scaled and gutted 1 oz (30g) fresh ginger, skin on 2 spring onions, white parts only 1 1/2 tbsp Shaoxing wine 3 tbsp lard or cooking oil 4 oz (100g) snow vegetable 2 tbsp sliced spring onions, green parts only Salt Cooking: Put the fish on your chopping board and, holding your knife at an angle to the board, make a few parallel diagonal slashes into the thickest part of the fish.  Repeat on the other side.  Cut the piece of ginger in half.  Use the flat side of a Chinese cleaver or a rolling pin to smack the ginger and spring onion whites to loosen their fibers.  Put the fish on a plate and rub it inside and out with 1 tablespoon of the Shaoxing wine and 1/2 teaspoon salt.  Put one piece each of ginger and spring onion into the cavity of the fish.  Leave to marinate for about 15 minutes. Remove the ginger and spring onion from the marinade and pat the fish dry on paper towels.  Place t...