1. Prepare the wok for steaming. 2. Rinse the fish fillets and pat dry with paper towels. 3. In a small bowl, whisk the rice wine (mirin) or sherry, sugar, salt and sesame oil. 4. Place the fish fillets on a deep, heat-proof plate that will fit inside the steamer basket. 5. Pour the rice wine mixture over the fish. Sprinkle with the chopped green onion. 6. Cover and steam the fish over high heat until the fish is opaque and flakes easily with a fork (10-15 minutes). 7. Serve hot, garnished with the chopped cilantro and lemon wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
