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Steamed Fish with Ginger and Scallions

Fish and Seafood

Steamed Fish with Ginger and Scallions
1 to 2 pounds of whole fish or fish fillets
1/2 teaspoon kosher salt
2 Tablespoons rice wine or sherry
1 Tablespoon Asian sesame oil
2 tablespoons vegetable oil
1/4 cup fresh ginger, finely shredded
1/4 cup scallions, finely shredded
3 Tablespoons soy sauce
1/2 teaspoon sugar
2 Tablespoons white vinegar or rice wine vinegar
Chopped cilantro for garnish
1. Rub fish with wine and salt. Let it rest for fifteen minutes.
2. Put fish on a heat-proof serving plate and on to a steamer rack over boiling water. Steam it between seven and twelve minutes until done, depending on its size.
3. While fish is steaming, heat sesame and vegetable oils in a small pot until they are very hot. Add the ginger and stir-fry for fifteen seconds before adding the scallions. Stir fry another five seconds, turn off the heat (or if on electric burner, remove from the heat source.
4. Add the soy sauce, vinegar and sugar and stir until the sugar dissolves. Keep hot until fish is ready, then sprinkle the fish with the sauce mixture and the cilantro.

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