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
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.