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Serves : 4

How to Make It

Step 1    

In a small bowl, stir together the soy sauce, wine, vinegar, peanut oil, salt and white pepper.

Step 2    

Set the fish in a 10-inch glass or ceramic pie pan and rub the marinade all over the fish, inside and out. Sprinkle 1/2 tablespoon of the ginger and half of the cut scallions in the cavity; spread the remaining cut scallions and 1 more tablespoon of the ginger under the fish. Sprinkle the remaining 1 tablespoon ginger over.

Step 3    

Set a cake rack in a wok and pour in enough boiling water to reach 1 inch below the rack. Set the fish on the rack, cover the wok with a lid and steam over high heat just until the fish flakes easily and is opaque throughout, about 20 minutes.

Step 4    

Using 2 large metal spatulas, transfer the fish to a platter. Pour the pan juices over and drizzle with the sesame oil. Garnish with the sliced scallion and cilantro and serve.

Notes

One Serving Calories 140 kcal, Protein 18 gm, Carbohydrate 2 gm, Cholesterol 78 mg, Total Fat 5.7 gm, Saturated Fat 1 gm.

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