|1||red gilthead (whole)|
|30 g||ginger (divided)|
|4 cloves||garlic (divided)|
|1||bell pepper (red)|
|4||green onion (divided)|
|5 tbsp||vegetable oil|
|2 tbsp||soy sauce (seasoned for seafood)|
Cut half of ginger and garlic into thin slices. Julienne bell pepper. Cut half of green onion into index finger-length strips. Make two diagonal slits on each side of fish. Sprinkle with salt and pour wine on top.
Julienne remainder of ginger, garlic, and green onion.
Bring a large pot of water to a boil over high heat and place steamer on top. Lay fish on top of steamer and steam for approx. 8 min. Then, turn off heat and continue to steam for approx. 3 min. Transfer fish to plate for serving and carefully drain excess liquid. Garnish with julienned vegetables. Now, heat up vegetable oil in a large saucepan over high heat. Pour hot oil over fish and sprinkle soy sauce on top. Enjoy!