Instructions: Place small cake rack in large (12-inch-diameter) skillet; place 9-inch-diameter glass pie dish on rack. Put fish in dish; sprinkle lightly with salt and pepper. Sprinkle wine, ginger and garlic in dish around fish. Top fish with soy sauce, sesame oil and 1 tablespoon cilantro.

Pour enough water into skillet to reach depth of 1 inch. Bring water to boil. Cover skillet; steam fish until just opaque in center, about 10 minutes.

Transfer fish to plates; top with juices from dish and remaining 1 tablespoon cilantro.

This recipe yields 2 servings;

can be doubled.

Comments: Complement the entree - and the Chinese theme - with rice, stir-fried snow peas, then pineapple sherbet topped with coconut.

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