Steamed fish heaped with scallions and ginger

Page 94

Cuisine: Chinese | Course Type: Main Courses

(1 review)

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Recipe Review

I followed the recipe exactly using sea bass. They also suggest red snapper, salmon trout, or pickerel.
The recipe is very simple but I would not change or add anything. Ingredients include fresh ginger, soy sauce, Chinese cooking wine or sherry which I used, sesame oil, scallions. The fresh ginger adds all the zip you need.

My fish was a little under 1 1/2 lbs and I had the tail removed but kept the head on. It barely fit in my steamer and a pie plate was the only thing I had that would fit. I used a long strip of foil folded in thirds under the plate. This allowed me to remove the cooked fish and plate without spilling any of the delicious broth.

I served with jasmine rice and the Cucumber-Sesame Salad that I have also reviewed.

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