Chinese Steamed Fish In Sauce

1. 1

   Rinse and drain fish. Score the skin at 1/2 inch intervals on both sides.

2. 2

   Place the fish on a large plate, and sprinkle with salt inside and out.

3. 3

   Place the fish in a steamer basket and place in a wok, or use a regular Western steamer pot.

4. 4

   Sprinkle the fish evenly with the ginger slices, then cover with a lid.

5. 5

   Steam the fish on medium heat for about 10 minutes.

6. 6

   Meanwhile, mix soy sauce and vinegar.

7. 7

   When the fish is flaky and cooked, place it on a serving plate.

8. 8

   Pour sauce over fish.

9. 9

   Toss out any water from the wok, and add oil and green onions.

10. 10

    Saute quickly over a hot flame until onions are a bit tender, then pour sizzling oil and onions over fish.

11. 11

    Garnish with chopped coriander (cilantro) and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.