Whole Steamed Chinese Fish

Peel and thinly slice the Fresh Ginger (1 in). Divide in half.

Thinly slice the Leek (1). Keep the white/light green part and dark green part separated.

Rub Whole Fish (1) with Salt (1 Tbsp). Stuff the fish and line the dish with half the ginger and the white/light green part of the leek.

Put the plate with fish into a large shallow pan. Pour water into pan, but not so that it overflows onto the plate. Cover the pan. Bring to a boil and reduce to a simmer. Steam for 10-15 minutes, adding water if needed. To check for doneness, scrap skin with a fork. If it flakes, it is done.

Heat Oil (3 Tbsp) in a pan over medium heat. Throw in the green part of the thinly sliced leeks and the rest of the ginger. Cook for 5 minutes.

Place fish on new plate. Top with sautéed leeks and ginger. Drizzle with a splash of Soy Sauce (to taste) and enjoy!