Steamed fish can be somewhat pricey when ordered in a Chinese restaurant ($15 and up per pound), and you get to select the one you want right out of the tank. However, it is a very easy and inexpensive dish to prepare at home. The most important thing to remember is that the fish has to be live when you buy it from the market, and they will usually clean and gut the fish for you while you wait. If live fish is not available, then select one from the fish counter, where they should be covered in ice. Check the insides of the gills to make sure they are bright red, an indication of freshness, otherwise don't buy it. The best type of fish to use for steaming include striped bass (shown above), flounder, rock cod and tilapia. These are very meaty and don't have a lot of small bones.

A general rule of thumb for steaming time is approximately 6-1/2 minutes for every pound of fish. This will ensure that the meat is tender and will melt in your mouth; a fish that is overcooked will be tough and hard to chew.

According to Chinese custom, a fish should always be served whole, as it symbolizes completeness; you don't want something that doesn't have a beginning or end (head and tail). The word 'yue' (fish) also sounds like the word for 'plenty to spare', so you will see many meals include a fish to represent more than enough good things in life.

Ingredients:
1 whole fish (preferably live), about 1-1/2 pounds, scaled, cleaned and gutted
1 small piece of ginger
3 stalks scallions
1/4 cup vegetable oil
2 tablespoons light soy sauce

Preparation:
1. Rinse fish well, inside and out, pat dry with a paper towel, place on a steaming plate.
2. Rinse and cut ginger into thin strips about 1" long.
3. Rinse and cut scallion into 1" long strips, cutting the bulbous ends length-wise in half.
4. Heat vegetable oil in wok until hot, turn off heat, add scallions and ginger and pour into a heat resistant bowl, or Pyrex measuring cup. Set aside.

Cooking instructions:
1. Put a steamer rack in about 2 cups of water in wok. Cover and bring to a boil.
2. Place fish in wok, cover and steam 10 minutes. Do not open lid until done.
3. When done, remove fish carefully from wok with steamer claws, pour excess water from the plate.
4. Pour soy sauce over the entire fish, then pour the oil, ginger and scallion over that.

Serve hot, spooning soy sauce, ginger and scallion over each serving. Makes 4 servings.