Steamed Fish with Ginger Cilantro Recipe

Rinse fish fillets lightly under cold water and drain thoroughly in a colander; place in a bowl.

Make the ginger marinade: Combine rice wine, ginger, soy sauce, and sesame oil in a bowl. Pour marinade over fish fillets and toss lightly to coat. Cover with plastic wrap and let the fillets marinate in the refrigerator for 10 minutes.

Arrange fillets, skin side down (if there is skin), on a heatproof plate and place in a steamer basket.

Place water in a wok, cover, and place over high heat to boil. Once water comes to a boil, lower heat to a fast simmer and place steamer basket on the wok. Make sure the water does not touch the steamer basket; discard excess water if necessary. Steam fish until the fish flakes when prodded with a knife, about 6 to 9 minutes depending on the thickness of the fish.

Meanwhile, make the cilantro sauce: Pour soy sauce, water, sugar, and fresh cilantro into a saucepan. Allow to boil. Stir and turn off heat.

Pour sauce over the steamed fillets and serve immediately.