Steamed Fish

Steamed Fish

Ingredients:

1 whole fish (such as bass, snapper, pickerel)

1/2 lemon

4 slices of fresh ginger

1 onion, sliced

1 tablespoon oil

2 tablespoons fish soy sauce

Directions:

1) Clean the fish if necessary. Make sure there are no scales by a knife along the skin of the fish. Squeeze some lemon over the fish and then rinse.

2) Score the skin on both sides of the fish. For a fish that is 2 pounds or less, you may need only 1 cut.

3) Place the fish on a large plate with the slices of ginger on top.

4) Fill the wok with water and add support in the water for the plate. If you don't anything for support, improvise with 4 chopsticks crossed as if you are going play tic-tac-toe. Cover to hold in the steam. Turn the stove on medium-high.

5) Once you can see steam escaping, place the fish into the wok.

6) Steam the fish covered for 10 minutes for each inch of thickness.

7) While the fish is steaming, saute the onions in some oil.

8) When the fish has finished steaming, remove the plate from the wok. If there is water on the plate, pour most of it out. remove the ginger.

9) Scatter the sauteed onions on top of the fish. Pour some fish soy sauce over it.

Note:

As an alternative to sauteed onions, you can use green onions. The green onions must be sliced thinly. You do not have to cook. Instead place the green onions over the fish. Then heat up 1 tablespoon of oil in the wok or skillet and pour of both the green onions and the fish.