Japanese Style Steamed Fish
|Scaled drawn porgies/Flounder/ rainbow trout/ four 4-ounce butterfish||24 Ounce|
|Snipped chives||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Ginger root||1 Teaspoon, grated|
In a large skillet place a large open steamer basket over 1 inch water.
Bring water to boiling, and then reduce heat to a simmer.
Carefully place fish on the steamer basket.
Top with lemon slices and chives, and then add mushrooms.
Steam for 8 to 15 minutes or till fish is done.
Meanwhile, for the dipping sauce, combine soy sauce, lemon juice, water, and gingerroot.