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Ingredeints:

2 pounds white fish fillets
1 piece fresh ginger root, 2-inches, peeled, julienned
5 green onions
1 tablespoon soy sauce
5 tablespoons dry sherry
2 teaspoons peanut oil

Directions:

Rinse fish fillets in cold water and pat dry. Transfer to a heat resistant dish (an  8-inch round cake pan works well) that will fit your steamer set-up. Peel ginger and slice  into julienne strips. Clean green onions and slice into match-stick thin pieces. Sprinkle  both onions and ginger over the fish. Combine soy sauce, sherry and oil; pour over the  fish. Let fish marinate for 10 minutes. Add water to the steamer and bring to a boil. Set  plate of fish on steamer rack. Cover steamer tightly with lid or aluminum foil and steam  for 10-15 minutes or until fish flakes when tested with a fork. DO NOT OVERCOOK -  OVERCOOKING CAUSES FISH TO BECOME DRY AND RUBBERY.

Note: The peanut oil may be substituted with any polyunsaturated oil.

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