Steamed Whole Fish With Scallions And Ginger

1. 1

   Have the fish cleaned and scaled but leve the head on (if any cutting has to be done, trim the tail).

2. 2

   Slash the fish to the center bone at 1 1/2 inch intervals.

3. 3

   Place the fish on a platter; sprinkle with the sherry and let stand 20 minutes.

4. 4

   Trim and wash the scallions, slit in half lengthwise and cut into 2 inch pieces. Shred the ginger slices into matchstick pieces.

5. 5

   Sprinkle the soy sauce and sesame oil atop the fish, then crisscross the ginger shreds on top of the fish and place the scallion pieces atop the ginger.

6. 6

   Place the steaming rack inside the steaming wok.

7. 7

   Add 5 to 6 cups of water to the wok and bring to the boil.

8. 8

   Lower the platter onto the rack, cover the wok and steam the fish over high heat for 12 to 15 minutes, depending on size and girth.

9. 9

   The fish is done when the flesh pulls away from the bone easily.

10. 10

    Remove the platter from the wok with a plate lifter or pot holders.

11. 11

    Place the fish platter on a larger platter and bring to the table.

12. 12

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.