Chilean Sea Bass - Shanghai Style

Sorry, no pics today... totally forgot to take a snap shot of the finished product.
Chilean Sea Bass, marinaded in light chinese cooking wine, then lightly salted and placed on a steam rack covered with julienned ginger roots and scallions.
Steamed at low simmer for 9 minutes. Topped with hot oil and soy sauce before serving.
Serve this with a bowl of rice and it's dinner folks.

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