Chinese Steamed Fish

Ingredients:
1 whole white fish (barramundi, baby red snapper, coral trout,etc)
1/2 tsp white rice vinegar
2 Tbs light soy
1 Tbs ginger, chopped finely
1 tsp sesame oil
3 Tbs peanut or vegetable oil (optional --see note below)
2 to 3 spring onions, shredded diagonally (soak in ice water if you want curly tendrils)
3 Tbs ginger, shredded as finely as possible (like hair)
Freshly ground white pepper
A dozen sprigs of coriander

Directions:
1) Place fish on a large plate and slit three times (at 3cm intervals) to the bone on both sides of fish. Spoon over mixture of rice wine, soy, chopped ginger and sesame, massage gently over entire fish. Marinate in fridge for ten minutes.

2) Place fish on a plate. Balance plate on a metal trivet in a wok and steam covered over simmering water for five to eight minutes. To test if fish is cooked insert a small sharp knife into the thickest part of the flesh and part gently. If the flesh is not pink and translucent it is cooked. Remove from heat and set aside.

3) option 1:  Heat peanut oil in a hot wok till smoking. Sprinkle fish with spring onions, shredded ginger and pepper then slowly pour hot oil over fish to crisp the skin up and scald the aromatics.

or option 2: heat oven (the hotter the better) and bake fish for 5-10 minutes to crisp skin and edges.

4)  Garnish generously with sprigs of coriander. Serve with steamed jasmine rice. Serve with rice, & steamed or stir fried veggies