Chinese Steamed Fish Recipe

"I like steaming any type of bass, red snapper, yellowtail snapper, rock fish, tilapia, trout, halibut (basically any white fish). I've also steamed salmon this way too with great success. A Modern Technique for Restaurant Quality Chinese Steamed Fish If you've ever steamed fish Chinese style before or have read about how to steam fish, here is a new technique for you that I've learnt from my Mom and included a tip from Amy. You'll stuff the fish with scallions/ginger/cilantro and you'll also lay the fish on a bed of the same. After steaming, traditionally you would just serve the fish with its cooking juices and all of the cooked herbs. However, the cooking juice tastes very fishy (not in a good way) and can be cloudy. The herbs have lost all of its flavor during the cooking processes and just aren't very pretty to serve. The secret for restaurant-quality, clean, fresh tasting steamed fish is to serve the fish with fresh herbs and clean sauce. By far, the easiest way to do this is: After steaming, discard the cooked herbs and cooking juices in the pan. In a microwave-safe bowl, add cilantro, chilli, soy, sugar, wine, sesame oil, salt & pepper. Microwave for 30 seconds to warm it up and release its flavors. Pour this on top of the cooked, steamed fish. In a small pan or wok, heat up some cooking oil until smoking hot. Add scallion and ginger to the hot oil and fry for 10 seconds to "pop" the flavors. Pour this hot oil over the fish just seconds before serving. Another secret to restaurant-quality steamed fish is to steam on medium heat. You want to delicately steam the fish. A high rolling harsh boil will tear apart the delicate flesh of the fish and finished dish will not look as pretty (plus you run the risk of over cooking the fish)..."