Chinese Steamed Whole Fish

The Chinese usually use a whole flounder for this entrée but any firm fleshed white fish may be used.

1- 2 lbs. whole fish

2 Tbsps. soy sauce

1 Tbsp. Chinese cooking wine

2 Tbsps. minced fresh ginger

2 garlic cloves, minced

½ cup thinly sliced shallot

1/8 tsp. dark sesame oil

½ cup bottled clam juice

½ cup lightly packed fresh cilantro

            Fresh coriander leaves, coarsely diced

3cups diced white cabbage

3 green onions, white part plus 1 in green cut into strips

1 small fresh hot red chilli, seeded and cut into fine strips

1)    Rinse fish well under cold running water. Score fish on both sides on a diagonal in a crosshatch pattern every inch cutting halfway to the bone. Steam in a bamboo steamer or on an aluminium foil- lined rack over simmering water until fish flakes, 10 minutes per in. of thickness.

2)    Meanwhile, in a small saucepan, combine soy sauce, rice wine, ginger, garlic, shallot, sesame oil, clam juice, and half the cilantro. Simmer for 10 minutes.

3)    Place diced cabbage on a large platter. Top with fish. Pour on sauce and decorate with remaining cilantro, green onions, and chilli. Serve immediately.