1 medium-sized yellow tail snapper or any fresh fish (rock cod, catfish, etc.)
4 stalks green onions - cut in 2 1/2"
3 " sliced ginger
4 cloves sliced garlic
1/2 bunch cut cilantro
4 tablespoons chinese rice wine
2 tablespoons dark soy sauce
1 tablespoon sesame oil
2 tablespoons peanut oil
t teaspoon salt
1/2 teaspoon pepper
Clean your fish or ask a fishmonger to clean it for you. If the fish is too long, cut it in half to fit your tray ( to steam the fish in). I used a 9 1/2" X 9 1/2" square baking pan lined with aluminum foil and I steamed it on a 14" wok with water enough to submerged a 2" inverted bowl. Put on high heat to let the water boil and steam.
Sprinkle salt and pepper on your fish inside out. Prepare your tray with a bed of green onions, cilantro, garlic, and ginger and lay your fish on top. Pour 4 tablespoons chinese rice wine on top of fish and steam for about 10 minutes. Do not open the lid. Meantime, prepare some cut green onions, cilantro, garlic, julienne ginger, soy sauce, sesame oil, and peanut oil (or cooking oil). Brown the garlic and ginger first on another pan with 2 tablespoons cooking oil on high heat to release the aroma for about 30 seconds and then put the green onion and the cilantro for another 30 seconds. Add the soy sauce and sesame oil. Swirl everything around with a spatula and immediately pour on top of your steamed fish.
*Kitchen Tested October 16, 2007