Rinse and pat dry the fish. Make a few shallow slits on both sides of the fish. Place the fish into a shallow dish with enough of an edge to hold the sauce and any liquid that comes from the fish while steaming. Toss with:
1 tablespoon of finely julienned ginger
1 tablespoon cooking wine
1 tablespoon light soy sauce
1 tsp sesame oil
Let marinade for about 10 minutes before steaming.
There are several ways you can steam this. Set the dish on top of a inverted bowl. Fill the wok with a little water, making sure the water will not touch the dish while boiling. Cover the wok with a large rounded lid.
Use a bamboo steamer set on a wok. Place the dish into the second (top) layer of the steamer to make sure the dish does not touch the boiling water.
My mom gave me a metal steamer which works great as well, but has limited height allowance. Good for dumplings, but not always good for dishes. But worked well for the fish tonight.
2 tablespoons vegetable oil
2 tablespoons finely julienned ginger
2 Scallions, finely sliced
freshly ground pepper
Steam the fish for about 5-8 minutes, until the meat comes away easily from the bone. Heat the vegetable oil in a small pan until smoking hot. Sprinkle the fish with the ginger, scallions and pepper. Drizzle hot oil over the fish. Fresh, delicate, forgiving.