Cantonese Steamed Fish (woksoflife)

2 scallions
2 T fresh ginger, julienned
1 small bunch of cilantro
1 1/2 T soy sauce
1/8 t salt
1/8 t sugar
2 T water
1 medium tilapia, grey sole, flounder or fluke filet
2 T oil

Julienne the scallion and ginger and set aside. Give the cilantro a rough chop and set that aside as well. Combine the soy sauce, salt, sugar and water into a small bowl and mix well. Prepare your steamer or use a wok or large saucepan or pot with a cover and small a round metal elevated rack you can put the plate on. (A cleaned empty tuna can for the plate to sit on works just fine.) Fill your wok or saucepan with about an inch of water, cover and bring it to a boil. Carefully place your plate with the fish on the rack. Cover and steam for about 10 min. You can check it for doneness by using a butter knife. If it easily cuts through to the bottom of the plate, your fish is done! Turn off the heat. Carefully remove the plate from the pot and drain any remaining water off. At this point, you can also transfer the fish to a nice serving plate. Spread the cilantro and about one third of the scallion (use the green portions), directly onto the steamed fish. Heat a small saucepan to medium to high heat and add oil. Add the ginger and let it brown lightly, about a min. Then add the rest of the scallions. The mix should be giving a good sizzle right about now… Next, add your soy mix to the saucepan and keep the heat on high to keep everything sizzling. Cook until the scallions are wilted – about 30 seconds. Take it off the heat and spoon the entire mix over the fish. Serve immediately! Serves 2.

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