A Dish or Two with Fish Steak (清蒸鱈魚 or 豆酥鱈魚)

Instead of using a whole fish, this recipe takes an easy way out by using frozen fish steak,  We contend that even frozen ingredients can be made into tasty restaurant-quality dishes :-).

I. Steamed Sea Bass Fish Steak (清蒸鱈魚)

1. Get ~1/2 lb of Taiwan Sea Bass (in frozen package) from a Chinese market, unpack, rinse thoroughly. Lightly sprinkle salt on each side of the steak.  Note- I'd try Pacific Cod in frozen package from Costco when I get a chance.  Will report back.
2. Chop 3-4 stalks of scallions into 2" segments.  Lay down the scallion segments side by side on a plate.  Place the fish steak on top of the segments.  Then add 6-8 slices of ginger on top of the fish steak. Add 3 Tbsp of rice cooking wine into the bottom of the plate.
3. Now place the fish steak (with scallion segment beneath and ginger slices on top) in a rice cooker, and steam for 10-12 minutes (allow 10 minutes for the rice cooker to build up the steam).  Note- Will try microwave for 3-4 minutes when I get a chance, and report back.
4. After steaming, drain the fluid content from the plate into a bowl, and take out the scallion and ginger. Then pour the fluid back on top of the fish steak.  Garnish with minced scallion or cilantro and serve. 

II. Sea Bass Fish Steak with Fried Soy Pulps (豆酥鱈魚)

1. Garnish the steamed sea bass steak (from Part I above) with fried soy pulps, and we get this popular Shanghai-style dish. There are two ways to make fried soy pulps, the traditional method and an alternative method:
2. [Traditional Method] Soy pulps are the pulps left from making soy milk (using soy beans).  It's not usually available from a market, but obtainable for free from a restaurant that makes and sells soy milk.  Heat 2-3 Tbsp of veggie oil in a pan at low heat, add ~4 oz of soy pulp, stir constantly until the soy pulps are golden and crispy (add 1 Tbsp of veggie oil a time if the pulps get too dry).  Season with 1/2 tsp of salt and 1 tsp of sugar.
   
3. [Alternative Method]  Get a small bag of pea cracker (豌豆酥, ~4 oz), crush the pieces inside the bag with a rolling pin (by rolling over the bag with the bag full sealed).  
4. [Low Heat] Heat 4-5 Tbsp of sesame oil at low heat, add minced garlic (2-3 cloves), 1 tsp of Hot Bean Sauce (辣豆瓣), 2 tsp of Fermented Soy Beans (豆豉), and the Fried Soy Pulps made in either Step 2 or Step 3.  Mix thoroughly, and spread the resulting mix on top of the steamed sea bass.  
5. Sprinkle some minced scallions (1 stalk) on top, and serve.  Here is a picture of the finished product, using the alternative method described in Step 3.