Cantonese-Style Steamed Pompano

I cooked this dish last year when we went to visit my mom & dad , who lives with my sister & her daughter in San Francisco. We also celebrated my son's second birthday. They really like it and requested for the recipe.

Cantonese-Style Steamed Pompano



ingredients:

1 1/2 lb whole Pompano , gutted out and cleaned
2 tbsp shaoxing rice wine
1 1/2 tbsp light soy sauce
1 tbsp finely chopped ginger
1 tsp sesame oil
2 tbsp canola or vegetable oil
4 tbsp kikkoman or brewed soy sauce
2 stalks green onions,finely shredded
3 tbsp finely shredded ginger
1/4 tsp freshly ground pepper

procedure:

1. Rinse the fish under cold running water ,drain throughly in a colander.


2. Place in a bowl,add the rice wine,soy sauce,chopped ginger and sesame oil, and toss lightly to coat.Cover with plastic wrap and let it marinate in the fridge for 10 minutes.


3. Arrange the Pompano on a flameproof plate with the marinade and place in a steamer. Steam over simmering water for 6-10 minutes or when the skin is pressed firmly. Remove the fish from the steamer and place on a platter.


4. To make the sauce, heat a sauce pan over high heat add the canola or vegetable oil and heat until smoking, add the kikkoman(brewed soy sauce) Sprinkle the steamed fish with the shredded green onions ,ginger, and pepper.Slowly pour the hot oil-soy sauce mixture over the fish. This will cause the skin to crisp and cook the garnish.