Asian Steamed Fish

I love steamed fish. It's easy to cook, healthy, yummy. What's not to love? Unless you don't like fish.



The ingredients:


Score both sides of the fish with diagonal cuts about 1 inch apart:

Rub the ingredients all over the fish except for the green onion

Steam for 12 to 15 minutes then enjoy with rice


Steamed Fish
Total preparation and cooking time: 30 minutes
Ingredients:
1 bass, trout or red snapper (we usually buy at Asian Market and ask them to clean it for us)
1 teaspoon sesame oil
3 garlic - minced

2 ts soy sauce

2 ts Chinese rice wine or dry sherry
1 cm fresh ginger, peeled and cut into two
1 ts Fish sauce
sugar, & pepper - as prefer

2 stalks of green onions

Method:
1. Using sharp knife, score both sides of the fish as far down as the bone with diagonal cuts about 1 inch apart.
2. In a bowl, mix together: sesame oil, soy sauce, rice wine or dry sherry, minced garlic, ginger, fish sauce, sugar, and pepper then pour evenly all over the fish. Rub the sauce all over the fish, inside and out.
3. Place the fish on the top of baking dish.
4. Place the platter in a hot steamer (or inside a wok on a rack) and steam, covered, for 12-15 minutes.
5. Remove the platter from the steamer, sprinkle the scallions on top of the whole length of the fish.
6. Serve immediately with rice.