“This is simply an amazing dish which gives an appetizing meal!”
INGREDIENTS
1 (4 pound) whole rockfish, dressed
1/4 cup vegetable oil
1 green onion, thinly sliced diagonally
1 (1 inch) piece fresh ginger, peeled and cut into matchstick strips
1/2 cup soy sauce
DIRECTIONS
* Fill a large pot 1/2 full with water and place a bamboo steamer with lid on top of the pot; bring to a rolling boil.
* Scrub the scales off of the fish and rinse with cold water.
* Place the fish onto a small metal plate, belly side down.
* Place into the steamer and cover.
* Cook until the fish is no longer opaque and flakes easily, 10 to 12 minutes.*
* Combine the vegetable oil, green onions, and ginger in a small saucepan while the fish is steaming.
* Cook over medium-high heat until the ginger bubbles.
* Carefully pour the hot oil over the steamed fish.
* Drizzle with soy sauce to serve.
* Note: Try not to take the lid off the pot until it is done steaming; this will ensure a fully-cooked and tender fish.
“This is simply an amazing dish which gives an appetizing meal!”
INGREDIENTS
1 (4 pound) whole rockfish, dressed
1/4 cup vegetable oil
1 green onion, thinly sliced diagonally
1 (1 inch) piece fresh ginger, peeled and cut into matchstick strips
1/2 cup soy sauce
DIRECTIONS
* Fill a large pot 1/2 full with water and place a bamboo steamer with lid on top of the pot; bring to a rolling boil.
* Scrub the scales off of the fish and rinse with cold water.
* Place the fish onto a small metal plate, belly side down.
* Place into the steamer and cover.
* Cook until the fish is no longer opaque and flakes easily, 10 to 12 minutes.*
* Combine the vegetable oil, green onions, and ginger in a small saucepan while the fish is steaming.
* Cook over medium-high heat until the ginger bubbles.
* Carefully pour the hot oil over the steamed fish.
* Drizzle with soy sauce to serve.
* Note: Try not to take the lid off the pot until it is done steaming; this will ensure a fully-cooked and tender fish.
INGREDIENTS
1 (4 pound) whole rockfish, dressed
1/4 cup vegetable oil
1 green onion, thinly sliced diagonally
1 (1 inch) piece fresh ginger, peeled and cut into matchstick strips
1/2 cup soy sauce
DIRECTIONS
* Fill a large pot 1/2 full with water and place a bamboo steamer with lid on top of the pot; bring to a rolling boil.
* Scrub the scales off of the fish and rinse with cold water.
* Place the fish onto a small metal plate, belly side down.
* Place into the steamer and cover.
* Cook until the fish is no longer opaque and flakes easily, 10 to 12 minutes.*
* Combine the vegetable oil, green onions, and ginger in a small saucepan while the fish is steaming.
* Cook over medium-high heat until the ginger bubbles.
* Carefully pour the hot oil over the steamed fish.
* Drizzle with soy sauce to serve.
* Note: Try not to take the lid off the pot until it is done steaming; this will ensure a fully-cooked and tender fish.
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