Steamed red sea bream with ginger and scallion

Ingredients

• 1 red sea bream (pagre), approximately 600g
• 1 teaspoon of salt
• 3 bunches of chives
• 1 piece of ginger (3 cm)
• 1 red chili pepper (optional)
• 1 tablespoon of rice wine
• 3 tablespoons of soy sauce for steaming fish
• 3 tablespoons of neutral oil

Scale and gut the fish, remove the gills, and rinse it thoroughly.

Make two cuts on each side, rub it with salt, and let it rest for a few minutes.

Chop the shallots into pieces and the ginger into slices (and the chili pepper into pieces if you like).

Place the fish in a dish on a bed of rice and ginger, and pour rice wine over it.

Steam for 8 to 10 minutes, then let it sit, covered, with the heat turned off, for 2 minutes.

Drizzle with soy sauce, sprinkle with the remaining chopped chives and finely chopped ginger.

Heat the oil until it starts to smoke, then pour it over the fish. Serve immediately.