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1
Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
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2
Crush the ginger slices with the flat side of a knife.
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3
Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer.
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4
Score the fish skin a few times with a knife; season with salt and pepper.
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5
Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar.
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6
Put the plate in the steamer.
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7
Mix the soy sauce and rice wine and pour over the fish.
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8
Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness.
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9
Carefully remove the hot plate.
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10
Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
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11
Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions.
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12
Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat.
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13
Add the remaining ginger and cook until it begins to brown.
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14
Pour the hot oil over the fish.
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15
Per serving: Calories 308; Fat 15 g (Saturated 3 g); Cholesterol 74 mg; Sodium 395 mg; Carbohydrate 5 g; Fiber 1 g; Protein 35 g
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16
Photograph by Antonis Achilleos
