This is not all of dinner last night, but it was the centrepiece. Steamed sea bass.
I de-scaled and gutted the fish (the fishmonger would do this, but when I bought it I wasn't sure how I would prepare it and anyway, I'm a masochist who is never happier than when elbow deep in fish entrails.), then slashed its body on both sides. Rubbed it inside and out with Shaoxing wine and salt. Finely sliced ginger, chilli, wild rice stems (Zizania latifolia), shiitake mushrooms are inserted in the cavity, the body cuts and scattered around the fish.
Ready for the steamer
Ready for the steamer (close up)
It was then steamed for 15 minutes and served with rice, a soy sauce/ black vinegar dip, stir-fried greenery etc.
Too much for one, but I'll be having a sort of pseudo-kedgeree for breakfast. No complaints.