Steamed Fish with Ginger and Scallions

• 2 tablespoons light soy sauce
• 2 tablespoons dry white wine
• 2 teaspoons white wine vinegar
• 2 teaspoons peanut oil
• 1/8 teaspoon salt
• Generous pinch of freshly ground white pepper
• One 2-pound whole red snapper, striped bass or sea bass, cleaned with head and tail intact
• 2 1/2 tablespoons julienned fresh ginger
• 3 scallions2 cut into 2-inch lengths, 1 thinly sliced
• About 8 cups of boiling water
• 1 teaspoon Asian sesame oil
• 1 1/2 tablespoons minced fresh cilantro

1. In a small bowl, stir together the soy sauce, wine, vinegar, peanut oil, salt and white pepper.
2. Set the fish in a 10-inch glass or ceramic pie pan and rub the marinade all over the fish, inside and out.
3. Sprinkle 1/2 tablespoon of the ginger and half of the cut scallions in the cavity; spread the remaining cut scallions and 1 more tablespoon of the ginger under the fish.
4. Sprinkle the remaining 1 tablespoon ginger over.
5. Set a cake rack in a wok and pour in enough boiling water to reach 1 inch below the rack.
6. Set the fish on the rack, cover the wok with a lid and steam over high heat just until the fish flakes easily and is opaque throughout, about 20 minutes.
7. Using 2 large metal spatulas, transfer the fish to a platter.
8. Pour the pan juices over and drizzle with the sesame oil.
9. Garnish with the sliced scallion and cilantro and serve.

soy sauce, white wine, white wine vinegar, peanut oil, salt, generous, red snapper, ginger, water, asian sesame oil, fresh cilantro

Taken from www.foodandwine.com/recipes/steamed-fish-with-ginger-and-scallions (may not work)