Chinese fish with Sizzling Oil
1 whole snapper (around 1½ -2 pounds), gutted, trimmed and scored on both sides
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2-inch piece of ginger, peeled and julienne fine (cut into long, thin strips)
1 shallot, julienne (cut into long, thin strips)
½ cup sliced scallions, green and white
salt and pepper
good soy sauce
¼ cup peanut oil or similar
cilantro leaves, picked
For serving,
Steamed jasmine rice
Prepare the fish by stuffing it with ginger and shallots. Add a little ginger and shallot on top of the fish. Place the fish on a small tray that will fit inside of your steamer. Season with salt and pepper.
Place the fish inside the steamer and cook until cooked through, times will vary depending on the size of fish.
Make the sizzling oil as your fish is finishing cooking. Heat the oil in a small pot.
Transfer the cooked fish to your serving plate. Carefully pour the hot oil over the fish, top with a desired amount of soy sauce, scallions and serve immediately.