Sea Bass with Ginger

(by Paula T. Lin)

fresh sea bass, de-scaled and cleaned

fresh ginger, sliced fine

oil for frying

soy sauce

pickled cucumbers

scallions, sliced

Steam or boil the fish until the eyeballs turn white.

Place on a large plate.

Heat oil in a wok or large pan, and fry ginger until crispy.

Pour hot oil over fish.

Season with soy sauce, to taste.

Add ginger and pickled cucumber around fish.

Sprinkle with scallions.

Serve with white or brown rice, using the mixed oil and soy sauce as "gravy."

(Read The Belle of Chinatown, the story that accompanies this recipe.)