Recipe By Chef Margaret Kuo, Margaret Kuo's Wayne

You COULD substitute fish fillets, but a whole fish has much more flavor. If you've never cooked a whole fish before, try this recipe and let us know how you liked it.

Recipe taken from WHYY's A Chef's Guide to Good Cooking.

Serves 2

Ingredients

• 1 whole black sea bass or wild salmon scaled, gutted and scored (whole fish can be substituted with firm fish fillets)
• 1 tablespoon cooking wine
• 1 teaspoon cooking oil
• Pinch of white pepper
• Fresh ginger slices
• Scallion pieces
• 1/3 cup soy sauce
• 1/3 cup soup stock or water
• Pinch white pepper
• Pinch sugar (optional)
• 1½ teaspoon sesame oil

Directions

1. Add wine and cooking oil on each side of the fish. Add white pepper all over fish skin and stuff thick fresh ginger slices and scallion pieces inside fish cavity and also put on top of fish. Place fish raised on a steamer filled with boiling water underneath (1½ pounds fish takes approximately 10 minutes to be cooked.

2. Remove cooked fish from pan, trim off the juice and remove the aromatics. Whisk remaining ingredients except sesame oil in the pan. Simmer mixture and pour it over the fish.

3. Garnish top of fish with julienned ginger and scallions.

4. Heat 1½ teaspoons of sesame oil and pour over ginger and scallions to bring out the flavors.