Steamed Fish

• 2-3 lbs moi, mullet, kumu, opakapaka
• 2″ ginger (grated)
• 2 cloves garlic
• Garlic salt
• 3/4 cup green onions or 2-3 bunch Chinese parsley (chopped)

Sprinkle garlic salt liberally on fish and in stomach cavity, grate ginger and garlic on top of fish. Place into boiling steamer for 15-20 minutes. Place on platter and sprinkle with onion or parsley.

Sauce:

• 1/3 cup shoyu
• 1/3 cup wine
• 2 T. sesame oil
• 2 T. oyster sauce

Heat in a sauce pan and pour over fish.