Equipment:

• Steamer basket with lid and wok

Ingredients:

• 2 tablespoons soy sauce
• 2 tablespoons dry sherry or rice wine
• 2 teaspoons sesame oil
• 3, 8 oz FinFish Cod Loins
• 1/2 teaspoon table salt
• 2 tablespoons grated fresh ginger
• 2 tablespoons mild vegetable oil
• 3 tablespoons thinly sliced scallion

Instructions:

1. Make the sauce
   In a small bowl, combine the soy sauce, sherry, and sesame oil. Stir well.
   (Note: Once you begin cooking, this fish comes together very quickly. Have your sauce, tongs, and serving plate ready before starting.)
2. Set up the steamer
   Fill the base of a steamer pan or a wok with about 4 inches (10 cm) of water. Place the steamer basket over the water.
3. Prepare the fish
   Arrange the cod loins, skin-side down, on a plate that will fit inside the steamer.
   (If you have more than one piece of fish, leave a little space between them.)
   Lightly season the fish with salt and scatter the ginger over the top.
4. Steam the fish
   Place the plate inside the steamer basket or rack and bring the water to a rolling boil over high heat.
   When the steam is flowing well, adjust the heat to maintain an even flow. Cover the steamer basket with the lid.
   Cook until the fish is opaque throughout and flakes easily at the thickest part — about 6 to 12 minutes depending on thickness.
   Turn off the heat and leave the fish in the steamer.
5. Finish with oil and serve
   In a small pan or skillet over medium-high heat, warm the vegetable oil until hot but not smoking, about 1 minute.
   Carefully transfer the fish to a platter, leaving any liquid behind.
   Quickly pour the soy sauce mixture over the ginger-covered fish and scatter the scallions on top.
   Slowly drizzle the hot oil over the top of the fish.

Serve right away. ENJOY!