FISH: This is the traditional way of serving whole fish in China. It works best with very fresh fish that is served to advantage by means of simple steaming.

STEAM FISHWITH GINGER AND GREEN ONION 蒸魚:

1 large piece of fish or whole fish, about 1 ½ lbs. in weight               

2 thin slices ginger + ¼ cup julienne ginger     

2 green onions, white parts only, cut in thin juliennes + 2 extra stalks green onion

2-3 tbsp. oil                                                                            

1 tsp. salt                                                        

sauce:

    1 tsp. each sugar & dark soy sauce

    1½ tbsp. light soy sauce                                          

    dash sesame oil

    dash white pepper

De-scale, rinse, and pat dry fish thoroughly. Rub salt all over fish and put in a flame-proof dish. Arrange green onion stalks and ginger slices over fish. Sit dish in a bamboo steamer fitted over a large pot of boiling water, cover and steam fish for 12-15 minutes. Check fish for doneness after 12 minutes. Do not over cook fish.

Discard green onion and ginger and transfer fish to a serving platter. Sprinkle white pepper to taste over fish and arrange juliennes of green onion and ginger on top.

Cook oil in a small saucepan over medium heat until very hot, add sauce ingredients and bring to a boil. Adjust seasoning. Pour hot sauce over fish to serve immediately