Popular during Chinese New Year, but good any time.
Ingredients
- 2 7oz white fleshed fish fillets(Chilean Sea Bass is my fav)
- Salt
- Shaoxing wine
- 1 large knob ginger
- 5 scallions
- 2 tbsp light soy sauce
- 1.5 tsp sugar
- 1 tsp sesame oil
- 3 tbsp warm water
- 3 tbsp neutral oil
Instructions
- Season fish with salt and lightly drizzle Chinese cooking wine over the fish.
- Peel and julienne ginger as thin as possible and slice a few pieces to lay on the bottom of the plate.
- Cut scallions into 3 inch segments. Save 4-5 segments for the bottom of the plate and thinly slice the rest lengthwise.
- Add the sliced ginger and scallion segments to the bottom of a plate and place the fish on top.
- Steam the fish for 10-12 minutes on medium heat while you make the sauce by combining soy sauce, sugar, sesame oil, and water.
- Remove the fish draining out all of the liquid and add the julienned ginger and scallions on top.
- Pour the sauce over the fish and heat oil right before it starts to smoke.
- Pour the hot oil over the aromatics and enjoy with rice.
