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

Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications

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