Steamed Fish

Preparation of the Fish Rinse the fish inside and out with cold water. Pat dry with a paper towel.

Seasoning the Fish Make several diagonal cuts on both sides of the fish, about an inch apart, into the thickest part of the flesh. Season the fish with salt and pepper, rubbing it into the cuts as well.

Marinating the Fish In a small bowl, whisk together the soy sauce, rice wine or sherry, minced ginger, minced garlic, sesame oil, and vegetable oil. Pour the marinade over the fish, evenly coating both sides. Allow the fish to marinate for at least 30 minutes.

Setting up the Steamer Prepare a steamer by filling a pot or wok with enough water to create steam, but not so much that it touches the fish. Place a steaming rack or heatproof dish in the pot/wok to elevate the fish above the water.

Steaming the Fish Place the marinated fish on the steaming rack or dish. Cover the pot/wok with a lid and turn the heat to high. Steam the fish for about 12-15 minutes, or until the flesh is opaque and flakes easily with a fork.

Garnishing and Serving Carefully remove the steamed fish from the pot/wok. Garnish with sliced green onions, chopped cilantro, and red chili. Serve hot with lemon or lime wedges.