- 2 tablespoons light soy sauce
- 2 tablespoons dry white wine
- 2 teaspoons white wine vinegar
- 2 teaspoons peanut oil
- 1/8 teaspoon salt
- Generous pinch of freshly ground white pepper
- One 2-pound whole red snapper, striped bass or sea bass, cleaned with head and tail intact
- 2 1/2 tablespoons julienned fresh ginger
- 3 scallions2 cut into 2-inch lengths, 1 thinly sliced
- About 8 cups of boiling water
- 1 teaspoon Asian sesame oil
- 1 1/2 tablespoons minced fresh cilantro
- In a small bowl, stir together the soy sauce, wine, vinegar, peanut oil, salt and white pepper.
- 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.
- 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.
- 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.
One Serving Calories 140 kcal, Protein 18 gm, Carbohydrate 2 gm, Cholesterol 78 mg, Total Fat 5.7 gm, Saturated Fat 1 gm.