Prep time: 40 minutes
- 1 – two-pound very fresh whole tilapia, grouper, rockfish, snapper or flounder
- 1 cup cilantro, hard stems removed
- 6 thinly-sliced pieces of ginger, and 6 tablespoons julienned ginger
- 6 scallions, 3 diced and 3 thinly sliced into long pieces
- 1 teaspoon salt
- 3 tablespoons soy sauce
- 4 tablespoons canola or peanut oil
- 1 teaspoon sesame oil
- Scale and gut fish, or ask your butcher/fishmonger to do it
Leave head and fit intact. Wash thoroughly.
Cut 3 slits on each side of the flesh part of the fish and insert slices of ginger
- Season with salt.
Place the diced scallions at the bottom of a heatproof plate large enough to hold the fish.
- Put the fish on the plate and top with half of the julienned ginger.
- Place the plate with the fish inside a steamer or a large roasting pan with one inch of water.
- Cover with foil.
- Steam for 20 minutes or until fish is tender and fully cooked.
- Cover fish with wet paper towel and cook on high power for 12 minutes.
Remove fish from steamer and top with the rest of the julienned ginger, scallions and cilantro.
- Set aside.
Heat oil in a heavy saucepan until smoky.
- Pour hot oil over the fish.
- Add soy sauce and sesame oil.
- Serve immediately with steamed rice.