2. Keep green onion and cilantro fresh by soaking in ice cold water while you prepare other steps.
3. Use any white fish of choice. My first choice is Chilean Sea Bass or Cod. This time around I used Barramundi because it was available in the freezer. Since I only steamed 4 pieces size of my hand and .5 inch thick, steaming time was about 7 to 8 minutes. I usually determine cooking time by looking at the texture. When fish is no longer translucent and slightly flaky, it is done. I added a few slices of ginger and a dash of rice cooking wine on top to rid of any fishy smell.4. Sauce consist of: 3 tablespoons of light sodium soy sauce, dash of sesame oil, 1 tablespoon of rice cooking wine and a little dash of sugar. Feel free to adjust to suit your taste, I usually eyeball the portion and adjust as necessary.
5. Remove fish and place on a serving platter. I got lazy and placed the whole thing including aluminum foil on the platter. (Remember to drain juicy from the steaming process) I usually keep some to add to the sauce for added flavor but it is not necessary.
6. Drain and dry green onion slices and cilantro.
7. Heat about 2 tablespoons of oil, add sauce, some steam fish juicy if desire and bring to boil. Taste to determine if you need additional salt to flavor. I like my dishes fairly light on sodium.
8. Add green to sauce immediately after turning off fire, this will be enough to cook/soften cilantro and green onion. Pour entire thing over fish.
9. Add a couple chili slices to garnish if desire.
This dish is perfect with rice and saute vegetables. It is a delicious meal that is super healthy for the body. What is your healthy dish?
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