- Portion size 4 servings
- 1 1/2 lb fish fillet (such as sea bass, salmon, pickerel or red snapper)
- 2 tablespoons soy sauce
- 2 tablespoons Chinese cooking wine
- 2 teaspoons sesame oil
- 4 oz gingerroot (preferably young ginger)
- 6 green onions
- 2 tablespoons vegetable oil
- 1 large shallots minced
Place fish in shallow dish. In small bowl, stir together soy sauce, cooking wine and sesame oil; pour over fish. Marinate at room temperature for 20 minutes.
Meanwhile, peel gingerroot; cut into fine julienne or matchstick-size lengths to make about 1 cup. Set aside.
Trim green onions. With side of cleaver, smash onions flat. Slice in half lengthwise; cut into 2-inch (5 cm) lengths. Set aside.
In wok over medium-high heat, heat oil. Add ginger; stir-fry for about 2 minutes or until turning golden. Add shallot; stir-fry for about 2 minutes or until ginger is golden. Add green onions; stir-fry for 2 minutes, pressing onions against bottom of wok to sear. Spoon over fish. Spoon any of the marinade on plate over fish.
Pour enough water into wok to allow for steamer basket; bring to boil. Place dish with fish inside basket; place in wok. Cover and steam for 10 to 15 minutes or until fish is opaque and flakes easily when tested with a fork.