Basic Steamed Fish

1. 1

   Prepare the wok for steaming.

2. 2

   Rinse the fish fillets and pat dry with paper towels.

3. 3

   In a small bowl, whisk the rice wine (mirin) or sherry, sugar, salt and sesame oil.

4. 4

   Place the fish fillets on a deep, heat-proof plate that will fit inside the steamer basket.

5. 5

   Pour the rice wine mixture over the fish. Sprinkle with the chopped green onion.

6. 6

   Cover and steam the fish over high heat until the fish is opaque and flakes easily with a fork (10-15 minutes).

7. 7

   Serve hot, garnished with the chopped cilantro and lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.