Steamed Whole Fish With Scallions And Ginger

• 1 fish (salt or fresh water; sea bass, snapper, yellow pike, salmon, trout, etc.; about 1 1/2 lb. and no longer than 12 inches)
• 3 Tbsp. dry sherry
• 3 scallion stalks
• 3 thin sliced gingerroot
• 3 Tbsp. thin soy sauce
• 2 Tbsp. Oriental sesame oil

1. Have the fish cleaned and scaled but leve the head on (if any cutting has to be done, trim the tail).
2. Slash the fish to the center bone at 1 1/2 inch intervals.
3. Place the fish on a platter; sprinkle with the sherry and let stand 20 minutes.
4. Trim and wash the scallions, slit in half lengthwise and cut into 2 inch pieces. Shred the ginger slices into matchstick pieces.
5. Sprinkle the soy sauce and sesame oil atop the fish, then crisscross the ginger shreds on top of the fish and place the scallion pieces atop the ginger.
6. Place the steaming rack inside the steaming wok.
7. Add 5 to 6 cups of water to the wok and bring to the boil.
8. Lower the platter onto the rack, cover the wok and steam the fish over high heat for 12 to 15 minutes, depending on size and girth.
9. The fish is done when the flesh pulls away from the bone easily.
10. Remove the platter from the wok with a plate lifter or pot holders.
11. Place the fish platter on a larger platter and bring to the table.
12. Enjoy!

fish, sherry, scallion stalks, gingerroot, soy sauce, sesame oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1053796 (may not work)