we have food at home.

~ingredients:

• red snapper
• 2 stalks scallion
• 2 inch piece of ginger
• 2 tbsp soy sauce
• neutral oil

~instructions: 

1. Fish preparation: Typically fish markets should gut and de-scale the fish for you but give it a rinse at home to make sure it’s clean. Rinse the outside and inside cavity of the fish. Pat dry.
2. Slice your knob of ginger into 2-3 slices and cut the remaining into thin strips.
3. Cut the white end off the scallion, set aside. Slice the remaining green parts of the scallion into thin slices.
4. Place the red snapper onto a large dish. Insert the white ends of the scallion, and the ginger slices inside the belly of the fish.
5. Fill a wok with water and bring to a boil over high heat.
6. Once the water is boiling, place the fish in the wok onto a steaming rack. Cover and lower the heat slightly. Steam for 10 minutes.
   • Note: Cooking time varies depending on the size of your fish. Eye turn white when done, and meat should be flaky with juices running clear. 
7. Remove the fish when done.
8. Top the fish with the ginger strips, and sliced scallion. Pour soy sauce over the fish.
9. Empty the wok and heat up about 2 tbsp of oil. When it starts to shimmer, the oil is ready to pour over the fish.
10. Carefully pour the oil over the fish, this will intensify the flavor of the ginger and scallion. 
11. Serve with rice and enjoy! 🙂