Steamed Chinese Style Snapper

Rinse fillets and pat dry. Cut into four equal sized portions if not already done. Score skin side of the fillets. Season with salt and pepper on all sides.

Peel and finely mince ginger. Mince garlic. Mix garlic, ginger, wine, and soy sauce in a pie plate. Add fillets and turn to coat in the mixture. Let sit in the marinade while setting up steamer.

Set up a large pot or wok with a steamer insert. Add a couple of inches of water and bring to a boil. Find a plate with a bit of a lip that fits inside the basket or insert. Remove green tops from the onions, setting aside two. With the rest of the green tops, make a bed for the fish on the plate.

Once water is boiling, place fillets on the green onion bed on the plate, then place the plate on the steamer basket. Pour remaining marinade over fish. Place lid on the pot and steam for 7-10 minutes until fish is flaky and cooked through.

While fish is cooking, mince remaining green onion tops on a severe angle. Place fish on a platter for service. Drizzle over sesame oil, sprinkle on green slice green onions and garnish with cilantro leaves.