Soy Ginger Scallion Fish by Rachel

One of the easiest things to make is steamed fish with soy sauce, ginger, and scallions.  Growing up, I used to watch my mom make this all the time, but for some reason, I never really took note of how she did it.  Well now I know and it couldn't be easier.  It's really just a few steps!

Ingredients

1 whole fish about 1lb, cleaned with head and tail on (make sure its scales are removed also)- I used branzino

2 tsp salt

2 tbsp fresh ginger, diced

2 tbsp fresh scallions, shredded

1/4 cup oil, canola or olive

1/4 tsp white pepper

4 tbsp soy sauce

- Place the whole fish in a heat safe bowl.  It's ok if it sticks out.  I had to cut my fish in half because I didn't have a pan large enough to fit the whole fish.

- Salt the inside cavity of the fish and the outside.

- Put half of the ginger inside the fish and the rest of it on the top of the fish.

-  Fill a large sauce pan about 1 1/2 cup water.  It should fill about 1/2 an inch up the sides of the pan.  Heat the water until it starts to simmer.

- Place the dressed fish in the bowl into the sauce pan with the water and make sure that the water isn't so high that it immediately overflows into the bowl with the fish.  If this is the case, empty out a little bit of the water.

- Cover and let steam for about 8-10 minutes.

- Remove the fish and top with raw scallions and sprinkle with the white pepper.  Set aside.

- In a separate pan, heat the oil until it is very hot.

- Pour the hot oil over the scallions on the fish.  It should sizzle and crackle.  YUM.

- Add the soy sauce.  You're done.

Ta-dah!  Let's eat.

Pair with some freshly cooked jasmine rice.  When eating though, do be careful of bones!