My friend Grace posted a picture of some steamed fish she made, and it looked so good I had to ask for the recipe. Turns out the fish isn't so much steamed as baked in the oven, but it's so moist and tender, it might as well have been steamed! <br /> <br />First you bake the fish with some rice wine and ginger slices just until the fish is barely done. The ginger slices are then added to some oil being heated on the stove, and the fish is topped with scallions. Then comes my favorite part: You pour the ginger-infused hot oil over the scallions and fish to seal in moisture and flavor. Finally a sweet soy-based sauce is poured over everything. This is great served over steamed rice, and in my opinion, is even better the next day when the fish has absorbed some of the sauce!
Oct. 1, 2021, 11:49 a.m.
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