-
1
Bring 2 cups of water to a boil.
-
2
Add salt and the rice.
-
3
When the water returns to a boil, reduce the heat to a simmer and cover the pot.
-
4
Simmer for 20 minutes, or until the water is absorbed.
-
5
Set aside.
-
6
Place a steamer rack in a wok over a few inches of water.
-
7
To make your own steamer, place a few inches of water in a deep skillet.
-
8
Set a small bowl, inverted, into the water and use it as a pedestal.
-
9
Bring the water to a boil and reduce the heat to a simmer.
-
10
Clean the fish under running water, making sure the inside cavity is completely clean.
-
11
Cut off any fins left on the fish.
-
12
Score the skin with a sharp knife, making 3 or 4 cuts into the skin along the side of the fish.
-
13
Pat the fish dry inside and out and place half of the ginger in the cavity of each fish.
-
14
Arrange the 2 fish on a plate and set the plate on the steamer rack or on top of the inverted bowl.
-
15
Cover the pan and steam the fish until opaque and white, about 10 to 12 minutes for 2 whole fish, 8 to 10 for 1 fish.
-
16
The ginger flavor will permeate the fish as it cooks.
-
17
Remove the fish to a heat-proof platter.
-
18
Heat the oil in a small pot until it smokes.
-
19
Top the cooked fish with piles of shredded scallions.
-
20
Pour a few tablespoons of tamari over the fish and scallions, then carefully drizzle on the hot oil.
-
21
It will crackle and sizzle as it hits the scallions and the skin of the fish.
-
22
Carefully lift the fish off of the bones and serve the meat with the white rice.
