Steaming is such a healthy and fast way to cook. This delicate fish was flavored by ginger, scallions, and soy sauce. I've lagged on posting so much I don't even remember what kind of a fish this was. My guess is some kind of snapper or bass, but I do remember it was delicious, just like Mom used to make. Although I haven't been posting, I haven't been idle either!
I baked these to make up for the lost linzer cookies around December. I know I said I bake them only once a year, but Sis never got them for our birthday/Christmas. So now they're Valentine's cookies!
So here's how you steam. You can use one of the short, metal racks to elevate your heatproof plate in the wok or saucepan. But the traditional way is to crisscross a pair of wooden chopsticks above steaming water.
Place some sliced ginger (about 1 inch) and scallions (about 4) in the cavity of the fish. I don't think it's possible to overdo the scallions and ginger, which are only used as flavoring and will be discarded. Place your fish on a plate, and position the plate on the chopsticks. Cover and steam for 15 to 20 minutes, checking to ensure the water doesn't dry out. Then drain the steaming water from the dish, and sprinkle some fresh scallions and ginger on top, which won't have turned limp and discolored from cooking. Pour 2 tablespoons of soy sauce and 1 tablespoon of sesame oil on top.
Mom never did this part, not wanting to add unnecessary fat to food, but it's common to heat a few tablespoons of oil until it's crackling hot. The effect is supposed to crisp the skin and brighten the vegetables, but I think you need a lot more oil for crispy skin. Still, it's a nice sizzle.