Steamed Fish with Ginger and Scallions

1.Rinse the fish under cold water and pat dry with paper towels. Season the inside and outside of the fish with salt and pepper.

2.Place the fish on a heatproof plate that fits inside your steamer. Make sure the plate is large enough to catch any juices that may run off during cooking.

3.Stuff the cavity of each fish with half of the julienned ginger and half of the scallions. Place the remaining ginger and scallions on top of the fish.

4.In a small bowl, mix together the soy sauce, sesame oil, and rice wine. Drizzle this mixture over the fish evenly.

5.Fill your steamer pot with water and bring it to a boil. Once boiling, carefully place the plate with the fish into the steamer basket, cover with a lid, and steam for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.

6.Once cooked, carefully remove the plate from the steamer. Garnish the fish with fresh cilantro leaves if desired, and serve immediately with steamed rice.