Steamed Fish 2


  • 1 fish 1 ½ lbs)
  • 3 tablespoon(s) fresh ginger slivers
  • 3 green onions
  • 1 tablespoon(s) soy sauce
  • 1 tablespoon(s) rice vinegar or wine vinegar

Rinse and pat dry fish, make 3 diagonal slashes across the body on each side of the fish. Place the fish in a wide bowl or plate that will fit steamer basket or wok pan. If the fish is too long, cut it in half and set side by side. Sprinkle fish lightly with salt inside and out. Place ginger and ...

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