Halibut Steamed with Fresh Ginger

• 2 tablespoons soy sauce
• 2 tablespoons dry sherry or Shaoxing rice wine
• 2 teaspoons Asian sesame oil
• 2 tablespoons vegetable oil
• 3/4 pound halibut fillets or another meaty fish such as cod or snapper
• 1/2 teaspoon salt
• 2 tablespoons shredded fresh ginger
• 3 tablespoons thinly sliced green onion

1. In a small bowl, combine the soy sauce, sherry, and sesame oil, and stir well.
2. Place it by the stove for preparing the sauce right after cooking.
3. Put the vegetable oil in a small saucepan or small skillet and place it by the stove as well.
4. Set a serving plate for the fish by the stove, along with a long-handled spatula or V-shaped metal tongs with which to transfer the fish from its cooking plate to its serving plate, where you will add the seasonings.
5. To use a standard steamer, fill the base of a steamer set or a wok with about 4 inches of water.
6. Place the steamer basket over the water.
7. Set out a plate that will fit inside the steamer basket on which to place the fish.
8. Arrange the fish skin side down on the plate.
9. (If you have more than one piece, leave a little space between them.)
10. Sprinkle the salt lightly over the fish.
11. Scatter the ginger over the fish.
12. Put the plate in position inside the basket or on the rack, and bring the steaming water to a rolling boil over high heat.
13. When the steam is flowing well, adjust the heat to maintain an even steam flow, and cover the steamer basket with its lid.
14. Cook the fish for 10 minutes, or until it is done to your liking at the thickest part of the fish.
15. Turn off the heat and leave the fish in the steamer while you heat the oil.
16. Place the small pan or skillet of oil over medium-high heat.
17. Let it heat up until it is hot but not smoking, about 1 minute.
18. Remove from the heat and keep it handy.
19. Carefully transfer the fish to a serving plate, leaving any liquid behind.
20. Quickly pour the soy sauce mixture over the ginger-covered fish, and scatter the green onion on top of the ginger.
21. Slowly pour the hot oil over the top of the fish, expecting a big sizzle and gingery aroma.
22. Serve hot.

soy sauce, sherry, asian sesame oil, vegetable oil, fish, salt, fresh ginger, green onion

Taken from www.cookstr.com/recipes/halibut-steamed-with-fresh-ginger (may not work)