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1
Sprinkle inside of each fish with salt.
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2
Using sharp cleaver or knife, make 4 diagonal slits on 1 side of each fish, spacing equally and cutting to the bone.
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3
Insert 1 slice of ginger, 1 slice of garlic and 1 cilantro leaf into each slit.
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4
Turn fish over.
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5
Make 4 diagonal slits on second side of each fish and insert remaining sliced ginger, sliced garlic and cilantro leaves.
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6
Arrange fish in 9-inch-diameter glass pie dish.
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7
(Can be made 6 hours ahead.
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8
Cover; refrigerate).
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9
Place a slice of ginger and garlic, then a whole cilantro leaf in each slit; they will add flavor to the fish during the steaming process.
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10
Hold back the flaps to insert the seasonings more easily.
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11
Pour enough water into wok or large pot to reach depth of 1 1/2 inches.
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12
Place bottom of 11- to 12-inch-diameter bamboo steamer over water in wok or open a steamer rack and place in pot.
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13
Place dish with fish in bamboo steamer (or on steamer rack).
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14
Curl tails if necessary to fit.
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15
The classic Chinese way to cook the fish is in a tiered bamboo steamer set over boiling water in a wok.
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16
Pour water to a depth of 1 1/2 inches into the wok.
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17
If you don't have a bamboo steamer or a wok, you can use a vegetable steamer rack set in a large pot.
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18
The pot should be large enough to allow steam to circulate around the glass pie dish that holds the fish.
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19
Sprinkle 1 tablespoon each of chopped cilantro, shallots, lemongrass and green onions into dish around fish.
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20
Combine broth and 1 tablespoon soy sauce in cup and pour into dish.
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21
Bring water to boil.
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22
Cover bamboo steamer (or pot).
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23
Steam fish until just opaque in center at bone, about 18 minutes.
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24
Before steaming, surround the fish with chopped shallots, lemongrass, green onions, and cilantro.
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25
Then pour a broth and soy sauce mixture into the dish to flavor the fish as it cooks.
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26
Meanwhile, combine sesame oil and vegetable oil in heavy medium skillet.
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27
Add chopped ginger and chopped garlic, then 2 tablespoons each of chopped cilantro, shallots, lemongrass and green onions.
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28
Stir over medium heat until oil is hot and seasonings are fragrant, about 3 minutes.
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29
Pour seasoned oil into small bowl; add remaining 2 tablespoons soy sauce.
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30
Using oven mitts as aid, transfer dish with fish to work surface.
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31
Using large spatula, transfer fish to platter.
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32
Spoon juices from dish over fish.
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33
Spoon some of seasoned oil over fish.
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34
Serve fish with rice; pass remaining seasoned oil.
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35
You may have to special-order whole fish from the supermarket or fish market.
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36
** Available at Southeast Asian markets and in the produce section of some supermarkets.
