Chinese style Steamed Fish
My favorite way to eat fish. Just make sure there are no scales left on the skin if you are steaming whole fish. I once bought fish fillets from Whole Foods – Chilean Sea Bass. Unreal good stuff. Costed a lot though. Sometimes you have to spoil yourself and get the best.
Sprinkle salt on cleaned fish (or fillet), lay stalks of green onion over. Place in steamer or wrap with foil, and put in pan of water. Boil water until fish is done. To check, poke a chopstick or toothpick in center. If it comes out “clean”, fish is done.
Put fish on a bed of chopped Chinese parsley or pak choi if desired. Put lots of Chinese parsley over the fish too.
In a small fry pan, heat up about 1/4- 1/2 cup of peanut oil, add in lots of chopped garlic, ginger, green onion. Stir on medium high heat until garlic & onion are cooked. Add about 1/4 – 1/2 cup of shoyu (optional: add a little water), stir, bring heat up high so this mixture starts smoking a little. Pour over fish.
Most important part – rinse out and dry completely the small fry pan. Heat up pan to make sure there is no moisture in remaining. Put about 1/4 cup or less of peanut oil in hot pan, turn up heat to high until the oil is smoking a lot. Pour hot oil over the prepared fish.
Eat hot. Yum!