Steamed fish with ginger/scallions

This is what the roommate whipped up while I was busy making the Ma Po Tofu. Super 88 had some farm raised tilapia for $2.99 a pound and who could resist that! Browsed through the stack of about 10 fish and got roughly a 1.5 pounder with bright red gills (a sign of freshness). Also picked up a mesh steaming tray for a plate to sit on while steaming. Unfortunately, they didn't have any of the bigger trays that fit into a wok so this small one would have to do.

I was amazed at how little it actually cost to prepare the fish. There aren't a lot of ingredients required and most of them are pretty inexpensive. Then I thought about some of the prices I paid regularly at some restaurants and cringed. But hey, I always thought it was worth it :)

Anyway, the fish came out nice and tender and we picked it clean :P

Steamed fish with ginger/scallions

Ingredients
1 fresh fish (Usually end up with something like tilapia, haddock, or bass)
4 stalks scallions
Half of a ginger root
Some salt

Sauce:
Some vegetable oil
Some soy sauce (There's also special steamed fish sauce you can buy)

Method:
1. Julienne the scallions and ginger root, set aside. Each slice should be roughly 1-2 inches long. Set aside.
2. Give the fish a quick rinse. Make sure it's properly scaled and gutted (the market should do this for you). Rub a little salt on the fish.
3. Using roughly 3/4 of the scallions and ginger, place equal portions underneath, inside, and on top of the fish in a steam-able plate.
4. Steam for 15 minutes (more or less depending on the size of the fish)
5. When the fish is finished, remove from the steamer, discard all of the vegetables and fishy juices.
6. Place the last 1/4 of the vegetables on top of the fish. Microwave the fish for about 30 seconds to soften the vegetables
7. Heat some oil and the soy sauce in a separate saucepan.
8. Pour sauce over top (watch out for hot oil) and serve.

Note: We didn't have any Cilantro but that can be used as part of the vegetable mix as well.