Steamed Bass with Onion, Ginger and Scallion

1. 1

   Heat 1 tablespoon of the peanut oil in a small skillet.

2. 2

   Add the onion and a pinch of salt and cook over high heat, stirring once or twice, until browned, about 2 minutes.

3. 3

   Transfer to a small bowl and stir in the ginger.

4. 4

   In a large wok, set a round rack that will sit at least 3 inches above the bottom.

5. 5

   Add 2 inches of water and bring to a boil.

6. 6

   Set the fish on a heatproof plate that will fit in the wok and sprinkle the onion and ginger on the fish.

7. 7

   Set the plate on the rack, cover the wok and steam the fish over moderate heat until just cooked through, about 20 minutes.

8. 8

   Drizzle the fish with soy sauce.

9. 9

   In a small skillet, warm the remaining 1 tablespoon of peanut oil with the sesame oil over moderately high heat, then pour it over the fish.

10. 10

    Sprinkle with the cilantro and scallion and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.