Whole Black Bass with Ginger and Scallions

Ingredients

• 1 well-seasoned 14-inch flat-bottomed wok
• 1 large shallow baking dish (about 15 by 10 inches) to fit inside a 17- by 12- by 2 1/2-inch roasting pan
• ½ teaspoon salt
• 1 tablespoon peanut or vegetable oil
• ¼ teaspoon sugar
• 3 tablespoons light soy sauce (preferably Pearl River Bridge brand)
• 1 1-inch piece fresh ginger
• + 3 more ingredients
• • 1 bunch scallions
  • 1 3-lb whole black bass or sea bass (not Chilean), leaving head and tail intact
  • heavy-duty foil

Put oven rack in middle position and preheat oven to 400°F. Put baking dish in roasting pan. Rinse fish and pat dry, then rub inside and out with salt. Transfer to baking dish and sprinkle with scallion strips (white and pale green) and ginger. Stir together soy sauce and sugar until sugar is dis...

View full recipe at Epicurious