Salt-Baked Sea Bass

Preheat the oven to 200°C (390°F) with a rack in the centre position. Pat the sea bass completely dry — inside the cavity and all over the outside — with multiple changes of paper towels. Dryness is critical: any moisture on the fish surface will steam inside the salt crust rather than allowing the fish to cook in the dry residual heat of the crust. Inspect the fish for any remaining scales by running a finger from tail to head — any that remain will prevent the crust from sealing properly and can embed in the fish.

Lay the ginger slices in an overlapping layer along the length of the cavity floor. Place the knotted scallions on top of the ginger, and tuck the cilantro sprigs around them. Drizzle the Shaoxing wine into the cavity — it will perfume the fish as it steams. Close the cavity by pressing the sides of the fish together gently. The aromatics inside do not season the flesh directly; they create a fragrant steam environment that perfumes the fish from within.

Mix the coarse sea salt and lightly beaten egg whites together with your hands until the mixture resembles wet sand that holds its shape when squeezed — it should clump, not crumble. Spread a 1.5cm bed of the salt mixture on a baking tray or oven-proof dish. Lay the stuffed fish on the bed. Pack the remaining salt mixture over and around the entire fish, pressing firmly to build a uniform crust 2cm thick on all sides. Seal any gaps, especially around the tail and head. Bake at 200°C for 25–30 minutes (about 20 minutes per 500g of fish weight, plus 5 minutes for the crust).

At the table, present the salt-crusted dish. Using the back of a heavy spoon or small hammer, crack the crust along the spine with a few firm blows. Lift off the large pieces of crust — the fish skin will often come away with the top crust, revealing bright, pearlescent white flesh beneath. Brush away any salt granules clinging to the flesh with a pastry brush. The fish will not taste salty — the salt crust seasons it only from the outside through the skin, not into the flesh.

Working quickly so the fish does not cool, drizzle the soy sauce evenly over the exposed flesh, followed by the toasted sesame oil — the sesame oil should sizzle faintly as it hits the hot fish. Serve directly from the dish with steamed white jasmine rice and a simple stir-fried green vegetable. Use a tablespoon to scoop portions of the flesh off the spine, keeping the segments as large and intact as possible — this fish deserves to be eaten in generous, moist chunks, not shredded.