Ingredients
o
2 7oz white fleshed fish fillets
S
Salt
S
Shaoxing wine
l
1 large knob ginger
s
5 scallions
l
2 tbsp light soy sauce
s
1 ½ tsp sugar
s
1 tsp sesame oil
w
3 tbsp warm water
n
3 tbsp neutral oil
Directions
1
Season fish with salt and lightly drizzle Chinese cooking wine over the fish.
o
2 7oz white fleshed fish fillets
S
Salt
S
Shaoxing wine
2
Peel and julienne ginger as thin as possible and slice a few pieces to lay on the bottom of the plate.
l
1 large knob ginger
3
Cut scallions into 3 inch segments. Save 4-5 segments for the bottom of the plate and thinly slice the rest lengthwise.
s
5 scallions
4
Add the sliced ginger and scallion segments to the bottom of a plate and place the fish on top.
5
Steam the fish for 10-12 minutes on medium heat.
6
For the Sauce
1
Combine soy sauce, sugar, sesame oil, and water.
l
2 tbsp light soy sauce
s
1 ½ tsp sugar
s
1 tsp sesame oil
w
3 tbsp warm water
2
Remove the fish draining out all of the liquid and add the julienned ginger and scallions on top.
3
Pour the sauce over the fish and heat oil right before it starts to smoke.
n
3 tbsp neutral oil
4
Pour the hot oil over the aromatics and enjoy with rice.
