1.   Lay seaweed or kosher salt on a heatproof platter.

2.   Minutes later, the bass -- scaled, cleaned and smothered in matchsticks of ginger -- is on a heatproof platter inside the top layer of a multilayer steamer.

3.   Remove from the pan, and place on a heatproof platter in the oven to keep warm.

4.   Rub the fish inside and outside with the salt and set it on a heatproof platter.

5.   Set the fish on a heatproof platter that will fit inside the wok.