To top fish before steaming: Dash salt and white pepper 1 tsp. sesame oil 3 slices of ginger smashed 3 ea. stalks of green onion smashed Note: Make sure fish is never overcooked. No matter what you do to it after the fact. You can never fix it. No more than 7-9 minutes for thin sliced (convection steamer).
1 C. soy sauce 1 C. chicken or fish stock 1 1/2 T. sugar (to taste)
2 T. julienne green onions 2 T. julienne peeled fresh ginger 2 T. hot oil (temperature) 2 T. sauce
Remove fish to serving plate Cover with ginger, then green onions Spread the heated oil over the top to sizzle into the vegetables and fish Distribute sauce over fish Garnish with cilantro springs
Executive Chef Ian Salavon, P.F. Chang's China Bistro
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