Ginger-soy steamed fish

Sea bass or halibut filets 1 1/2 lbs or 4 (6 oz)

Green onions (scallions), white parts only, finely sliced on the bias 1/4 cup

Cilantro leaves 3 tbsp.

Canola oil 2 tbsp.



Fresh ginger finely sliced into slivers 2 tbsp.

Garlic  minced 2 cloves

Canola oil 3tbsp.

Light soy sauce 1 tbsp.

Dark soy sauce 1 tbsp.

Oyster sauce 1 tsp.

Toasted sesame oil 1 tsp.

Sugar 1/2 tsp.

Corn starch 1/2 tsp.

Ground white pepper 1/8 tsp.


Place a steaming rack in a wok or a deep pan and fill the pan with 2 inches of water. The water should be below the steaming rack. Bring the water to a boil over high heat.

Combine the ingredients for the sauce in a small bowl. Place the fish filets on a plate suitable for steaming and large enough to hold the filets in a single layer. Spoon the sauce evenly over the fish filets.

Place the plate of fish on the steaming rack, cover tightly and steam the fish over high heat for 7 to 10 minutes per inch thickness of fish. Carefully remove the plate from the steamer and transfer the filets to a warmed platter and spoon the sauce over the fish.

To serve, heat the remaining 2 tablespoons of oil in a small pan until near smoking. Place the green onions and cilantro on top of the fish filets and carefully drizzle the hot oil over the fish. Serve immediately.

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