Chinese Style Steamed Fish

Servings: 4-6
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one of our family's favorites

Ingredients

2 lbs fish (salmon, mahimahi, mullet, flounder, etc)

3 inch piece of ginger, peeled, sliced and slivered

1 large clove garlic, smashed and minced

2 teaspoons of sake, optional

salt

3-5 stalks green onions, chopped coarsely

1/4 bunch cilantro, cleaned and stemmed

3 tablespoons oyster sauce, divided

1/4 cup soy sauce

1/2 cup neutral oil, like canola or peanut

1 teaspoon sesame oil

Directions

Clean and prepare fish by scaling, skinning and removing any bones. Prepare a steamer, or if using a steam oven, place the fish onto a sheet of parchment paper and place into the steaming pan.
Sprinkle the fish with sake and gently pat into the flesh. Sprinkle with salt sparingly. Top with about 1/2 teaspoon of the ginger slivers and the garlic, and 1 tablespoon oyster sauce.
Steam for approximately 10 minutes an inch of thickness. Check the doneness by flaking the center of the fish to see if it is done, better to undercook slightly, rather than overcook. Remove to a serving platter, and save the liquid from the steamed fish.
Pour the soy sauce and remaining 2 tablespoons of oyster sauce over the fish and place the chopped green onion and remaining ginger slivers on top of the fish, spreading evenly over the entire surface of the fish.
In a small pan, heat the neutral oil until smoking, after removing from heat, add in the sesame oil. Then very carefully and slowly, pour the hot oil over the green onions and ginger, it will sizzle and sputter, so be careful as you do this.
Once all the oil has been poured over, top with the cilantro sprigs and serve immediately.

Notes: I like to serve it with steamed vegetables (bok choy, napa cabbage, bean sprouts, or choi sum), so I place the fish over the vegetables after I have steamed and squeezed the vegetables of excess liquid. I also add some of the fish steaming liquid for more sauce, to taste. Also nice to serve with steamed rice.