Steamed Red Snapper

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Ingredients:
1 whole, fresh 6 lb. red snapper or rock cod, gill, gutted and scaled
3-4 oz. fresh ginger root
1 bottle cooking sake or white wine
2 bunches green onions, chopped in 1/8 inch pieces
1 cup soy sauce
1 cup peanut oil

Preparation:
Peel ginger root and thinly slice. I use the potato peeler as a slicer to cut thin ginger slices. Be sure fish is clean and patted dry. Place whole fish in plate with high sides. Make 3 slits in side of fish parallel with the gills. Insert ginger slices in slits. Turn fish over and repeat on other side. Put remaining ginger slices inside belly cavity of fish.

Put fish (plate and all) in top of steamer. Place sake in bottom of steamer. Steam fish until fish is cooked and coming off the bones (approximately 20 minutes) on medium high.

Remove plate of fish from steamer. Do not drain fish juices from plate. These will combine with the oil and soy sauce for your sauce.

Heat peanut oil until boiling. Pour half of peanut oil over fish. Place green onions over the entire side of the fish. Pour soy sauce over green onions. Pour remaining peanut oil over green onions.

Serving Suggestion:
Place portions of fish on plates. Spoon generous portions of green onions and sauce over fish. Service with white rice.