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Ginger Steamed Fish in a Long Handle Wok
"Ginger Steamed Fish with Scallion Prep time: 10 minutes | Cook time: 8 minutes | Serves 4 4 (4-ounce/113 g) white fish fillets, such as flounder, sea bass, or red snapper 2 tablespoons soy sauce 1 tablespoon Shaoxing rice wine or dry sherry 1 tablespoon very finely sliced, peeled fresh ginger 1 tablespoon very finely sliced scallion, both green and white parts 1 teaspoon toasted sesame oil 1. Pat the fish dry with paper towels. 2. In a small bowl, mix together the soy sauce, rice wine, ginger, sliced scallion, and sesame oil. Drizzle the sauce over the fish fillets. Gently place the fish in a bamboo steamer. 3. Add 2 inches of water to your wok, and bring the water to a boil. Place the steamer in the wok, and cover the steamer with its lid. Steam the fish for 7 to 8 minutes, or until the fish is opaque and starts to flake."
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