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1 whole Fish (3 lbs), cleaned, with the head left on
1 1/2 teaspoon Salt
2 inch piece of fresh Ginger root
4 Scallions
1 tablespoon Soy sauce
1 teaspoon Sesame seed oil
3 tablespoons Rice Wine or dry Sherry
Cut deep gashes into the sides of the fish, about 3/4 inch apart; it does not matter if the gashes hit the bone. Rub the salt all over the fish, inside the cavity as well as on the skin outside, and then put the fish on a plate or in a shallow bowl.
Slice the ginger thinly. Clean the scallions, and then cut into 1 inch lengths. Put half the scallions and ginger into the cavity of the fish. Carefully sprinkle the soy sauce and sesame oil over the fish, and then spread the rest of the ginger and scallions on top.
Pour one or two inches of water into a wok. Put the plate in a steamer tray, and set the tray over the water. Sprinkle the wine or sherry over the fish. Bring the water to a boil, cover the steamer, and steam the fish for 20 to 25 minutes. Remove from the steamer carefully, and serve the fish immediately.
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