This dry white wine, with its fruity and floral notes, harmonizes wonderfully with gilthead.
Cut half of ginger and garlic into thin slices. Julienne bell pepper. Cut half of green onion into index finger-length strips. Make two diagonal slits on each side of fish. Sprinkle with salt and pour wine on top.
Stuff fish with chopped green onions, ginger, and garlic slices.
Julienne remainder of ginger, garlic, and green onion.
Bring a large pot of water to a boil over high heat and place steamer on top. Lay fish on top of steamer and steam for approx. 8 min. Then, turn off heat and continue to steam for approx. 3 min. Transfer fish to plate for serving and carefully drain excess liquid. Garnish with julienned vegetables. Now, heat up vegetable oil in a large saucepan over high heat. Pour hot oil over fish and sprinkle soy sauce on top. Enjoy!