Microwave Steamed Fish with Ginger Sizzle

Ingredients

• Chubby 1 1/2-inch section ginger
• 2 or 3 medium green onions
• 1 handful fresh shiitake other kind of fresh mushroom
• 1 to 1 1/4 pound fish ((whole, steaks, bone-in section or filet))
• Fine sea salt
• 1 tablespoon shaoxing rice wine or dry sherry
• 3 tablespoons water
• 3 tablespoons neutral oil, (such as canola or peanut)
• 1 to 2 tablespoons soy sauce

Instructions

1. 1

   Cut the vegetables. Peel the ginger, thinly slice, then cut the slices into fine strips. Put the ginger in a small saucepan or butter warmer. Trim the green onions, cut the white sections into 2 inch long pieces and halve them lengthwise. Cut the remaining green parts into thin strips, 2 to 3 inches long. Slice the mushroom into thin pieces, and include the stems pieces.

2. 2

   Prep the fish. If the fish is uneven in thickness, cut 2 to 3 shallow slits on each side to facilitate even cooking. Make the slits no deeper than 1/4 inch. Regardless of the fish you’ve chosen, sprinkle it with salt all over, rub it into any slits that you may have made, then rinse the fish.

3. 3

   Assemble and steam. Choose a shallow bowl or plate that the fish will fit upon. Put all or most of the green onion whites in the bowl (or plate) then put the fish atop the green onion. If you like, stuff each slit with a piece of green onion white; scatter any leftover on the fish. Pour on the rice wine, then add the mushroom on top. Pour on the water. Loosely cover with plastic wrap and microwave on high for 3 to 5 minutes. Check doneness after 3 minutes by pushing the tip of a knife into the flesh. If there’s no resistance, you’re done. If not, microwave for 30 to 60 seconds longer.

4. 4

   Fry, sizzle, and serve. Put the remaining green parts of the green onion atop the cooked fish and keep near the stove. Add the oil to the ginger in the saucepan, then heat over medium heat. After sizzling begins, lower the heat slightly and gently fry, picking up and shaking the pan frequently for about 2 minutes, until the ginger looks light and crisp with some browned tips. Turn off the heat and pour the oil and ginger onto the green onion to sear it. Scrape out any lingering ginger to finish crowning the fish. Drizzle on 1 tablespoon soy sauce, taste the pooled sauce in the dish, then add more soy sauce, as needed. Serve immediately.