Chinese Style Steamed Fish
|Fish fillets||1 Pound (Such As Rockfish, Turbot, Sole, Or Sea Bass)|
|Grated fresh ginger root||1 Teaspoon|
|Salad oil||1 Tablespoon|
|Soy sauce||2 Teaspoon|
|Dry sherry||1 Teaspoon|
|Chopped green onion||1 Tablespoon|
Place fish in a round 1-quart pan.
Sprinkle with salt and ginger.
Lay the whole green onion on top of fish.
Place on a rack in wok over 2 inches boiling water.
Cover and steam for 10 minutes or until fish flakes readily when prodded in thickest portion with a fork.
Remove pan from wok and pour off any liquid from fish; discard whole green onion.
Combine oil, soy, and sherry.
Pour over fish.
Garnish with chopped green onion.