Steamed Fish with Ginger Infused Soya Sauce

Ingredients:

for the steamed fish…

1 whole (equivalent to about 1 to 1.5 Kgs) fresh Red Snapper (Hammour or Halibut or any white fish).

2 large onions, quartered

1 whole lemongrass stem, washed and pounded

4 tsp. rock salt

Drizzle of olive oil

for the sauce…

1 cup ginger, peeled and sliced into thin strips

1/2 cup spring onions, sliced into 1/2 inch strips

1 cup Kikkoman soy sauce

1 cup olive oil

Fresh coriander leaves for garnish.

Preparation:

for the steamed fish…

1. Wash the fish thoroughly, ensuring that the gills, intestines, fins and scales are removed. Drip Dry. Rub with salt and olive oil.

2. In a large steamer, bring about a pitcher of cold water to a rolling boil. Put the steamer tray in place.

3. On the steamer tray, loosely arrange the onion and the lemongrass and arrange the fish on top. Steam covered for 10 minutes each side.

for the sauce…

1. In a heated non-stick skillet, drizzle olive oil and cook the ginger for 15 minutes to infuse the oil with the flavor. Add the spring onions and the Kikkoman soy sauce. Cook for 5 more minutes.

2. On a separate pan, heat the remaining olive oil until it becomes boiling hot. Be careful not to leave it as hot oil left unattended may ignite.

Serving:

1. On an oval plate, arrange the fish and spoon the cooked ginger and spring onions over it. Save the sauce for later.

2. Pour the heated oil over it and take a bow as your guests enjoy the sizzle it creates. This is your ten seconds of fame.

3. Before everyone starts to dig in, pour the infused Kikkoman sauce on the fish and garnish with freash coriander leaves. Enjoy!

This recipe is good for a party of four and is best served with plain steamed jasmine rice. A perfect accompaniment to this is a very bottle of white wine.

*the above picture was borrowed from http://picasaweb.google.com/cathy.danh/DaNang/photo#5106173798069398594.