Instructions: This is one of the dishes that our instructor prepared in the Oriental Cooking Class.

1. Wash the fish under cold running water, pat dry with paper towel, sprinkle sale and pepper on both sides of the fish, arrange the fish on a heat proof platter.

2. Pour in seasoning mixture evenly over the fish, arrange the shredded ginger and scallions on top of the fish.

3. Place a steaming rack into a wok, pour in 6 cups of water or just below the rack level, cover, steam over high heat for 15-20 minutes. Serve hot.

My notes: about the chinese seasonsings Black Bean Garlic Sauce - The bottle comes from China, is available at oriental food stores and even in our local "high end" supermarket. Ingredients: Fermented Black Beans, Garlic, Water, Salt, Sugar, Soy Bean oil.

Maggi Seasoning Sauce - same availability- packed by Nestle in U.S. -

Ingredients: Hydrolyzed corn gluten and soy protein salt and artificial flavor ( You could use a dark soy sauce instead)

We used whatever wine we had in the refrigerator Not having a steamer here in the mountains we followed our teachers suggestion for a makeshift one: We placed bamboo chopsticks in a latice fashion in the wok. Poured water below the chopsticks, and put the fish on a plate resting on the chopsticks. Covered the wok and steamed the fish. We used flounder. It tasted great

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.