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A classic family favorite! Simple and delicious, it’s one of the few Chinese dishes that my Mom makes and one of the best. This recipe has been passed down from my Popo to my Mom and now to me 
I spent the time at our Rock ‘N Beary Cabin making this with my Mom (I cleaned some cilantro too! -Rob) so if you’ll notice these pictures are from there – oh good memories 
Ingredients:
- 1 whole Rockfish, or Sea Bass, or 1 fillet of Salmon (make sure it fits in your steaming pan)
- Garlic, sliced
- Scallions, sliced diagonally, separate greens from whites
- Ginger, julienned
- Cilantro, cleaned thoroughly!
- Dried shiitake mushrooms, soaked overnight in water and then sliced thin
- 1 tbsp rice wine or white wine
- 2tbsp Oil
- Dark soy sauce
Directions:
- Descale fish and rinse. Semi-pat dry and arrange in steaming vessel (if fillet, skin side down).
- Sprinkle wine over fish.
- Arrange garlic, ginger, greens of scallions, and mushrooms on top of fish. Save a little garlic and ginger for later.
- Steam the fish until the fish flakes with a fork.
- Cover fish with cilantro.
- In separate wok/pan, heat oil and leftover garlic, ginger, and whites of scallions. Cook for a minute, then pour overtop the cilantro – this will cook the cilantro.
- Add dark soy sauce on top to taste!
