Name: Steamed Fish with Ginger
Ingredients: 1 Whole fresh fish; about 1-2 pounds (yellowtail or snapper); 2 Whole green onions; trimmed; 2 Shredded green onions; 5 sl Ginger root, 1/4" thick; shredded; 1 tb Soy sauce; 2 tb Vegetable oil; 1 ds White pepper; 1/2 ts Salt (opt)

The way we cancel the debt of one who has sinned against us is by promising not to bring it up to the offender, to others, or to ourselves. We joyfully resolve never to throw the sin back into the face of the one who committed it. We promise never to hold it over their head, using it to manipulate and shame them. And we promise never to bring it up to others in an attempt to justify ourselves or to undermine their reputation. And lastly, we promise never to bring it up to ourselves as grounds for self-pity or to justify our resentment of the person who hurt us.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables	Chinese	Fish, Chinese, Ethnic	1	Servings

INGREDIENTS

1		Whole fresh fish; about 1-2 pounds (yellowtail or snapper)
2		Whole green onions; trimmed
2		Shredded green onions
5	sl	Ginger root, 1/4" thick; shredded
1	tb	Soy sauce
2	tb	Vegetable oil
1	ds	White pepper
1/2	ts	Salt (opt)

INSTRUCTIONS

Clean the fish, wash it well in cold water inside and out, and pat dry. Lay
the fish on a plate with 2 whole green onions under the fish. Place the
dish in a streamer, which sould be full of boiling water. Steam the fish
over high heat for 12 to 15 minutes without opening the steamer. When fish
is done, remove from steamer. Sprinkle the fish with the shredded green
onions, ginger root and soy sauce.  Heat wok on hihg, then add about 2
tablespoons of vegetable oil. Once the oil is hot, pour it on top of the
fish.  Add a dash of white pepper and a few drops of sesame seed oil. Serve
immediately.
Nutritional info per serving: 562 cal; 60g pro, 5g carb, 32g fat(53%)
Source: Miami Herald 3/24/96 Paul Yan, Bamboo Garden, North Miami Beach,
Florida
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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