Steamed Fish with Scallions and Ginger

• 2 whole fish about 2 pounds each, scaled, gutted, and scored
• 1/2 cup scallions, spring or green onions sliced, green part only
• 2 tablespoons ginger fresh julienned
• 1/2 cup soy sauce, tamari
• 1/4 cup peanut oil
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar

1. Position oven racks in upper and lower thirds of oven.
2. Heat oven to 450.
3. Place a long piece of aluminum foil on a large, shallow baking sheet (foil should be longer than sheet); repeat with another baking sheet; place 1 whole fish on each sheet.
4. Season each fish on both sides with salt and pepper.
5. Whisk remaining ingredients in a bowl; spoon over each fish.
6. Seal foil loosely around each fish to create a somewhat roomy pocket.
7. Bake 10 minutes per inch of thickness of fish at its thickest part (typically 20 to 25 minutes for a 2-inch-thick fish).
8. Remove foil and serve with juices.

fish, scallions, ginger, soy sauce, peanut oil, sesame oil, sugar

Taken from recipeland.com/recipe/v/steamed-fish-scallions-ginger-48328 (may not work)