Chinese Steamed Fish

Let's Cook

1. Step 1.

   Combine in a small bowl: 2 tablespoons Shaoxing wine or dry sherry; 2 tablespoons soy sauce; 1 tablespoon toasted sesame oil; 2 green onions, minced; 2 garlic cloves, finely slivered; ½ teaspoon sugar

2. Step 2.

   Place on a heatproof plate just large enough to hold them: Two 1-pound halibut or other white fish fillets or steaks; or one 1½- to 2-pound whole fish, such as sea bass or grouper, scaled and cleaned

3. Step 3.

   Cut 2 or 3 slashes in each side of the fish if using whole fish. Pour the sauce over the fish. Scatter over the fish: 2 green onions, halved crosswise, then cut into long, thin slivers; 1-inch piece ginger, peeled and cut into thin slivers

4. Step 4.

   If desired, cover the fish and marinate in the refrigerator for up to 2 hours. When you are ready to cook, place a rack in the bottom of a large pot (or use a bamboo steamer). Place the fish, still on the plate, on the rack or in the steamer, cover the pot, and bring the water to a boil. Steam until the fish is cooked through, 10 to 12 minutes for thick steaks, 12 to 15 minutes for whole fish, or until the internal temperature reaches 130°F. Serve the fish with the accumulated juices.