Chinese Cantonese Steamed Fish

Serves 2 to 4

This is an easy, delicious and nutritious way to cook fish. Steaming brings out the natural flavor of the fish, which is enhanced by the addition of ginger and scallions.

Ingredients:
1 sea bass or yellow pike (walleye), about l half to 2 pounds, cleaned but with head and tail on 1 half teaspoon kosher salt
2 tablespoons rice wine
1 half teaspoon sugar
2 tablespoons light soy sauce
2 tablespoons finely shredded fresh ginger
2 scallions, shredded fine
3 tablespoons corn oil
Few sprigsfresh coriander, for garnish

Instructions:
1. Rinse and dry the fish with paper towels. At the thickest part of the fish, cut 2 diagonal slashes almost to the bone on both sides, about 1 half inches apart.

2. Place the fish on an oblong heatproof serving platter. Sprinkle both sides of the fish with salt and drizzle the rice wine on top.

3. Combine the sugar and soy sauce, stir and pour it over the fish. Sprinkle on the ginger and three fourths of the scallions.

4. Bring at least 2 inches of water to a boil in a steamer large enough to accommodate the serving platter (a large roasting pan with cover can be used). Place the platter with the fish on a rack in the steamer. Cover and steam for 10 to 12 minutes or until done. The fish is done when you can easily pierce the thickest part with a chopstick.

5. Remove the fish from the steamer. Heat a small skillet until medium hot and add the oil. When the oil is near smoking, pour it over the fish. Stand back as you pour, since the hot oil will splatter slightly. Garnish with the remaining scallions and coriander. Serve immediately.

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