Representing how my parents cooked fish.

i grew up eating fish this way.  99% of the time it was whole fish presentations.   my Stepdad served it at his restaurant.  we have all seen the live fish aquariums in Chinese restaurants where they pluck the unlucky candidate out for a fresh fish dinner. 

for ease and my own applications, i like doing it with a big slab of fish fillet.  it works fine. 

i steamed a big Verm fillets and baked the collars in the oven after a miso/sake marinate.  what a dinner!!

steam is easy.
salt fish.
let it sit for a bit in the fridge, while you prep the aromatics.
dice green onion and ginger.
steam fish..i go about 15 minutes.  look for flakey fully cooked flesh.
start heating up a neutral oil.  i dump in a few slices of garlic until they brown.  pull them before burning them and toss them.  get the oil hot!
once the fish is cooked.  plate it up and put green onions and ginger on top....
pour the hotass oil over the top and let it sizzle. 
drizzle the entire thing with some quality soy sauce.

serve with rice. 

Pic

Thanks for the recipe DB.  I love to seasoning my Halibut fillets with Lemon Pepper and butter then baked them in my smaller oven for 15-20 minutes at 400 degrees.