Steamed Cantonese Sea Bass

Scale and clean the sea bass (400 g), remove the gills and innards, and pat it thoroughly dry. Rub the fish with rice vinegar (5 g), season lightly with table salt (2 g out of 3 g), and leave it for 5 minutes.

Divide the green onion (40 g) into two parts. Lay several longer pieces on the bottom of the steamer as a bed, and cut the rest into 3-4 cm lengths for serving. Peel the ginger (20 g) and slice it into thin matchsticks.

Set the sea bass on the green onion in the steamer, add a little black pepper (1 g), and steam for about 10 minutes until the fish is cooked through and starts to come away easily from the bone.

Heat the sesame oil (30 g) in a small pan for 1-2 minutes until very hot but not burnt. Transfer the cooked fish to a plate, scatter the ginger (20 g) and the remaining green onion (40 g) on top, season with the remaining table salt (1 g out of 3 g), and pour over the hot sesame oil (30 g).

Finish the dish with coconut aminos (20 g) and serve with lime wedges (30 g). Eat it immediately while the fish stays very tender and aromatic.