- About 1.5 pounds fish
- Salt and pepper
- 1 tablespoons mirin
- 1 tablespoon soy sauce
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 1 teaspoon chile paste
- 1 teaspoon sesame oil, more for dressing
- 1 teaspoon vegetable oil
- 4 scallions, cut in 3-inch lengths
- 1 large handful cilantro
Rinse fish with cold water, pat dry and season inside and out with salt and pepper. Place on a heatproof platter or shallow baking dish slightly smaller than inside dimensions of steamer.
Whisk together sweet wine, soy sauce, ginger, garlic, chile bean paste and 1 teaspoon sesame oil. Pour over fish and let marinate, turning once, for 30 minutes.
Set up steamer with 3 inches of water in the bottom, then set rack 1 inch over water. Bring water to a rapid boil. Place fish, still on platter with marinade, on rack and cover with lid. Steam fish for 10 to 12 minutes, until just done.
Sprinkle fish with scallions and cilantro, and a pinch of salt. Spoon pan juices over the serving
From NY Times. Serves 2-3