1. Rinse and drain fish. Score the skin at 1/2 inch intervals on both sides. 2. Place the fish on a large plate, and sprinkle with salt inside and out. 3. Place the fish in a steamer basket and place in a wok, or use a regular Western steamer pot. 4. Sprinkle the fish evenly with the ginger slices, then cover with a lid. 5. Steam the fish on medium heat for about 10 minutes. 6. Meanwhile, mix soy sauce and vinegar. 7. When the fish is flaky and cooked, place it on a serving plate. 8. Pour sauce over fish. 9. Toss out any water from the wok, and add oil and green onions. 10. Saute quickly over a hot flame until onions are a bit tender, then pour sizzling oil and onions over fish. 11. Garnish with chopped coriander (cilantro) and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
