(by Paula T. Lin)
fresh sea bass, de-scaled and cleaned
fresh ginger, sliced fine
oil for frying
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."