- 2 sea bass (1 to 1-1/2 lbs. each)
- 1 teaspoon ground ginger
- 1/2 cup oil
- 2 cloves garlic, crushed
- 2 tablespoons soy sauce
- 1 cup sherry
- 2 leeks, sliced diagonally
- 1 celery rib, cut into slivers
- Salt and pepper to taste
Scale, gut and remove the gills from the sea bass, leaving the heads and tails intact. Make several shallow, diagonal cuts along each side of each fish. Place the fish into a baking pan then prepare a marinade. Pour over the fish the oil, soy sauce and sherry. Season with salt and pepper, then rub the marinade inside and out of each fish. Set aside in the refrigerator for about an hour.
Start water boiling in the bottom half of the steamer. Set a large heat-proof plate in the top chamber of the steamer. When steam fills the top chamber, place the garlic, leeks, and celery onto the plate. Cover the steamer and steam the vegetables until tender (about 10 minutes).
Place the fish over the vegetables, pour on the marinade and continue to simmer about 15 minutes more or until fish test done. Serve the fish with steamed vegetables. Pour the liquid over all.