Chinese Style Steamed Moi

Summary

Yield	2 Servings

medium size whole moi or tai fish, white fleshed

salt, as needed

green onions

3 slices

ginger

2 tablespoons

soy sauce

1⁄2 teaspoon

rice wine vinegar

1 tablespoon

vegetable oil

coriander leaves, as needed

Rinse and drain fish.
On both sides of fish, cut deep incisions across width at 1" intervals.
Sprinkle with salt inside and out.
Cut green onions into 2-3 sections, then slice lengthwise into thin strips.
Julienne ginger slices.
Insert spring onions and ginger into incisions, any excess can be placed inside fish.
Steam fish in a wok.
Steam on a medium heat for about 10 minutes.
Place fish on a serving dish.
Mix soy sauce and vinegar and pour over fish.
Remove water from wok.
Add oil to wok, heat till sizzling and pour over fish.
Garnish with chopped coriander and serve.