Steamed Fish

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 lbs whole sea bass or 2 lbs sea bass fillets (use other bass, orange roughy, perch, sole, or halibut fillets)
• 2 -3 inches fresh ginger, cut into a thin julienne
• 5 scallions, cut into a thin julienne
• 8 1/2 sprigs cilantro
• 1 teaspoon light sesame oil
• 1 tablespoon soy sauce
• 6 tablespoons chinese rice wine vinegar (unseasoned)

Recipe

• 1 this fish dish cooks on a plate that is set inside a chinese steamer, or use a metal steamer or a large frying pan with a lid.
• 2 to do this, place an inverted pie pan or 3 custard cups in the frying pan before adding water.
• 3 clean and rinse fish; pat dry.
• 4 put the fish on a plate that will fit in your steamer or pan.
• 5 if using a whole fish, put half the ginger-scallion julienne and cilantro into the fish cavity and put the rest on top.
• 6 if using fillets, put half of the mixture on the bottom of the plate, cover with fillets in single layer and then top the fillets with the rest.
• 7 sprinkle with the soy sauce, sesame oil and rice wine vinegar.
• 8 allow to marinate at room temperature, covered, for 20 to 30 minutes.
• 9 pour an inch or two of water into the bottom of a steamer.
• 10 when water starts to boil, put in the plate of fish.
• 11 cover and steam over high heat until done, about 10 to 20 minutes, depending on the thickness of the fish.
• 12 serve fish with the sauce that has accumulated in the plate.