Ingredients
1 sea bass (about 600 g / 1.3 lbs)
Seasonings
10 g ginger slices, 1/2 teaspoon salt, 1 tablespoon cooking wine, 3 tablespoons sesame oil, 8 cups pork bone broth.
Steps
1. Scale, gut, and clean the sea bass, removing the gills and internal organs, then rinse thoroughly.
2. Heat sesame oil in a wok over medium-high heat until it reaches about 60% of its smoking point, then add the sea bass and pan-fry until both sides are golden brown; remove and drain excess oil.
3. Leave a thin layer of oil in the wok, first add the ginger slices and stir-fry until fragrant, then add the sea bass, splash in the cooking wine, pour in the pork bone broth, bring to a boil over high heat, then reduce to low heat and simmer for about 40 minutes, season with salt, and serve in a bowl.