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1
Julienne the scallions and set them and ginger aside.
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2
Give the cilantro a rough chop and set that aside as well.
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3
Combine the soy sauce, salt, sugar and water into a small bowl and mix well.
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4
Prepare your steamer setup, which these days you can purchase easily online or at the store.
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5
What also works is a wok or large saucepan or pot with a cover and small a round metal elevated rack you can put the plate on.
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6
Ive even used a cleaned empty tuna can for the plate to sit on, and it works just fine.
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7
Fill your wok or saucepan with about an inch of water, cover and bring it to a boil.
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8
Put your fish on a heat safe plate that fits inside of the wok or saucepan.
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9
Carefully place your plate with the fish on the rack.
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10
Cover and steam for about 10 minutes.
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11
You can check it for done-ness by using a butter knife.
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12
If it easily cuts through to the bottom of the plate, your fish is done!
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13
Turn off the heat.
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14
Carefully remove the plate from the pot and drain any remaining water off.
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15
At this point, you can also transfer the fish to a nice serving plate.
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16
Spread the cilantro and about one third of the scallion (use the green portions) directly onto the steamed fish.
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17
Heat a small saucepan to medium to high heat and add the canola oil.
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18
Add the ginger and let it brown lightly, about a minute.
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19
Then add the rest of the scallions.
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20
The mixture should be giving a good sizzle right about now.
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21
Next, add your soy mixture to the saucepan and keep the heat on high to keep everything sizzling.
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22
Cook until the scallions are wilted, about 30 seconds.
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23
Take it off the heat and spoon the entire mixture over the fish.
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24
Serve immediately!
