Steamed Fish Chinese Style
|Fish fillets/10 ounces fish steak||8 Ounce|
|Sliced scallions||1⁄2 Ounce|
|Soy sauce||2 Teaspoon|
|Shredded fresh ginger root||1⁄2 Teaspoon|
Wash fish and pat dry with paper towels.
Place fish on a heat-resistant plate.
Top with scallions, soy sauce, and ginger root.
For easy removal, tie the plate in a piece of cheesecloth.
Pour boiling water into a steamer below the level of the steaming rack.
Put the plate holding the fish on the rack.
You can raise the level of the rack, if necessary, to prevent fish from touching water, by setting it on two coffee cups.
Place cover over fish and steamer, bring water to boiling point, and steam fish 5 to 10 minutes for thin fillets and up to 10 to 15 minutes for thick steaks.
Serve fish hot on the plate in which it was steamed, or flake and chill for use in salads.