Soy-Steamed Fish

Method

1. 1 Make two incisions on each side of the fish, then rub with salt and ginger, rinse, and pat dry.
2. 2 Place the fish on two bamboo skewers in the dish so that the steam can reach the underside.
3. 3 Placing the fish on skewers ensures even cooking; placing it flat on the plate means the bottom side will be steamed in the fishy water.
4. 4 Steam over high heat for 12 minutes, then drain off all the excess liquid.
5. 5 Heat soy sauce with sugar, cooking wine, and 40 ml of water, then pour it around the fish's legs.
6. 6 Sprinkle shredded ginger, green onions, and chili peppers on top, then pour in 200-degree oil and sizzle.

With an appliance

• Microwave 27 min

  Replace step 4: loosely cover the plate of fish on a bamboo stick and rotate at 700 W for 8 minutes, rest for 2 minutes, then drain off any excess liquid; steps 5–6 remain the same.