Steamed Fish by Mark Hartman

Ingredients

1 pound of firm white fish fillets (Cod, Seabass, Halibut)

1 teaspoon kosher salt

1 tablespoon of chopped ginger

Directions

Pat fish and rub with salt. Set aside for 30 minutes. Set fish on a plate and top with ginger. Steam until cooked through (time varies based on thickness of fish). Cooking time - approximately 5 minutes for flat fillets; 15 minutes for thick fillets.

Garnish

2 green onions (shredded)

1 tablespoon of soy sauce

1 tablespoon of olive oil

1 teaspoon of sesame oil

2 gloves of garlice (sliced)

Sprinkle onions and soy sauce over fish. Heat oils until hot. Add garlic slices and lightly brown. Pour over fish and serve at once.

Recipe by Mark Hartman