Cut green onion bulbs into thin shreds. Add salt, fermented soybean sauce, and stir – fry it until it is well done. Add minced ginger and Chinese prickly ash.” The process exactly describes ...

Mix well and set it aside. 7. Remove fish from steamer and pour the sauce over fish. 8. Add strands of ginger and green spring onions. 9. Drizzle 3 tbsp of sizzling hot peanut oil over the seabass.