1 sea bass
50 g silken tofu
1 packet of preserved vegetables
8 cherry tomatoes
1 tbsp soy sauce
1 1/2 tbsp chinese wine
4 tbsp water
1 spring onion, finely chopped
1 tbsp of ginger finely chopped
1 chilli, finely chopped
Season the sea bass with salt and pepper and place in a bowl. Add the preserved vegetables, tofu, preserved vegetables and tomatoes.
Mix the sauce components and pour over the fish. Add the garnish on top.
Steam for 15 minutes in a steamer.