Chinese Steamed Fish In Sauce - cooking recipe

Ingredients

1 medium sized whole white fish fillet, gutted and scales removed (you can have your fish monger do this)
1/2 teaspoon salt
2 tablespoons soy sauce
1/2 teaspoon rice wine vinegar
1 tablespoon sesame oil (or salad oil)
4 slices fresh ginger, julienned
2 large spring onions, julienned
chopped cilantro, to sprinkle over top

Preparation

Rinse and drain fish. Score the skin at 1/2 inch intervals on both sides.
Place the fish on a large plate, and sprinkle with salt inside and out.
Place the fish in a steamer basket and place in a wok, or use a regular Western steamer pot.
Sprinkle the fish evenly with the ginger slices, then cover with a lid.
Steam the fish on medium heat for about 10 minutes.
Meanwhile, mix soy sauce and vinegar.
When the fish is flaky and cooked, place it on a serving plate.
Pour sauce over fish.
Toss out any water from the wok, and add oil and green onions.
Saute quickly over a hot flame until onions are a bit tender, then pour sizzling oil and onions over fish.
Garnish with chopped coriander (cilantro) and serve.