Japanese style bream
Instructions:
- To scale the fish, run the back of a knife firmly along the length of the fish from the tail to the head.
- Using kitchen scissors, cut the fins away from the body.
- Cut along the belly from the small opening near the tail to just under the head.
- Remove the insides using your hands or a spoon.
- Rinse under cold water to remove any blood.
- Make 3 deep cuts along the body of the fish.
- Thinly slice the scallions.
- Pick the cilantro leaves from the stems.
- Thinly slice the ginger, without peeling it.
- Wrap each fish loosely in a large square of parchment paper. Fill the bottom of a steamer with water and bring it to a boil.
- Season the fish with salt and steam for 12 minutes, until the flesh is opaque and flakes easily from the back bone.
- While the fish is cooking, pour the oil into a saucepan with the ginger and cook over medium heat until the ginger begins to fry.
- Once the fish is cooked, transfer to a serving dish and scatter with the onion and cilantro.
- Carefully spoon over the hot ginger oil so that the onion and cilantro start to sizzle.
- Finish with a tablespoon of soy sauce over each fish.