In China each fish has its own recipe; this is the one used for bream and snapper. It is excellent accompanied by a selection of Chinese greens.
1-1/4-inch (3-cm) fresh ginger,
cut into long thin strips
1/2 bunch green onions (scallions),
very finely sliced diagonally
6 small bream, snapper or other firm,
white-fleshed fish, scaled, gutted and washed
2 tablespoons toasted sesame oil
2 tablespoons tamari
Combine the ginger and green onions and set aside.
Steam the fish for approximately 7 minutes.
Place the fish on a large serving dish.
Sprinkle the green onions and ginger over the fish.
Heat the oil slowly until it is very hot.
Pour the hot oil over the fish (it should sizzle and release the flavors from the aromatic ginger and green onions).
Sprinkle the tamari over the fish.
Serve immediately with rice.
Food By Holly Davis
Ten Speed Press, April 2000
Paper with flaps, $19.95
192 pages, index and glossary
Full color illustrations
Recipe reprinted by permission.
This page created September 2000
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