Steamed Ginger Fish

1 3-pound whole fish; trout, mullet or bass
1 tsp. salt
2 Tbsps. oil

SAUCE
1 Tbsp. sherry
2 Tbsps. soy sauce
½ tsp. sugar
½ tsp. salt
1 tsp. peanut oil
2 slices fresh ginger root, shredded
2 scallions, chopped

Leave fish whole. Clean out cavity, removing everything from inside. Rinse in cold water and dry well. Make a few shallow diagonal cuts on top but do not cut through. Rub lightly with salt and oil, then place in shallow dish.

SAUCE: combine sauce ingredients in small bowl. Spread evenly on fish. Place into steamer. Steam on a low flame until done, approximately 30 to 35 minutes, or a little longer for a larger fish.

USE: Fish steamer
YIELDS: 6 to 8 servings