Gingered Sea Bass

Gingered Sea Bass

1 whole sea bass, about 1 1/2 to 2 pounds, cleaned and scaled
1/2 small red pepper, sliced into thin strips
4 tablespoons thinly sliced green onions
2 tablespoons peeled and grated ginger
1 small jalapeño pepper, thinly sliced
1 tablespoon chopped cilantro
1 tablespoon soy sauce
1 teaspoon sesame oil (optional)

Wash the fish under cold water and pat it dry with paper towels. With
a sharp knife, make 4 or 5 deep diagonal cuts about 1 inch apart down to
the bone on both sides. Lay the fish on a heatproof platter about H inch
smaller than your steamer. (If you do not have a steamer, use a pan with a
rack.) Top the fish with all the vegetables, reserving half of the green
onion. Place the platter in the steamer and steam, covered, over boiling
water for about 12 to 15 minutes, or until the fish is opaque or flaky at the
thickest part. Transfer the fish to a serving platter. Sprinkle it with the soy
sauce, 1 teaspoon sesame oil (optional), and the reserved green onion.