If you don’t have a steam oven, you will need a wok with a cake rack or a bamboo steamer. Black cod (sable fish) should be available at fish markets in about a month.
|2||teaspoons soy sauce|
|1||teaspoon nuoc mam or nam pla (Vietnamese or Thai fish sauce)|
|1||teaspoon Shao Hsing rice wine (from an Asian market), or sherry|
|1||teaspoon sesame oil|
|1||piece (2 inches) fresh ginger root, cut into fine matchsticks|
|1||pound skinless, boneless wild-caught salmon or black cod (also known as sable fish)|
|1/4||cup peanut or canola oil|
|2||scallions (green parts only), cut into fine matchsticks|
|1/4||cup fresh cilantro leaves, chopped|
1. In a bowl, combine soy sauce, fish sauce, rice wine or sherry, and sesame oil; set aside.
2. Spread ginger all over the fish.
3. Fill a wok about 3 inches full with water. Set a bamboo steamer or cake rack inside and bring the water to a boil. Place fish on steamer or rack, cover wok, and steam for about 20 minutes or until just cooked when tested with the tip of a knife. Do not overcook.
4. Just before fish is cooked, in a small skillet, heat peanut or canola oil until just smoking.
5. Remove fish from wok and transfer to a platter. Drizzle half the hot oil over the fish. (Take care, the oil will sputter and splash when it hits the fish.) Pour soy sauce mixture over fish, garnish with scallions and cilantro, then pour remaining hot oil over fish to partially wilt the greens.
Adapted from Paul and Carolyn Wong