Chinese Steamed Seabass with Ginger and Spring Onions

Instructions:

1. Clean the seabass and pat dry with a paper towel.
2. Peel and finely grate the ginger. Slice the spring onions.
3. Score the seabass on both sides, then stuff the ginger into the scores.
4. Place the seabass onto a heatproof plate and pour the soy sauce, sesame oil, and rice wine over it.
5. Place the plate into a steamer, cover, and steam for 20 minutes until the flesh of the fish flakes easily when tested with a fork.
6. Sprinkle the spring onions over the fish.
7. Serve hot, garnishing with more spring onions and drizzling the cooking juices over the fish.