• 2 6-oz red snapper fillets or any firm white meat fish. Or, one whole fish, skin on.
• A few tablespoons dry white wine (optional)
• 1 1/2 t minced peeled fresh ginger
• 2 small minced garlic cloves
• 4 T soy sauce
• 1 1/2 t oriental sesame oil
• 2 T minced fresh cilantro

Now, try put some soy sauce, sesame oil and 1 T cilantro on top da fish and den pour enough water in the skillet to make it come about 1 inch deep. Bring da water to one slow boil and den cover da skillet and steam dat buggah until just opaque, (looks kinda raw) in da centa. 

Look sharp now, about 8-9 minutes. Check em up. NO OVA COOK.

Den, transfer da fish to very lightly warmed plates where it will continue to cook and come finished. Meanwhile, turn da skillet to high for a minute or two and pour da hot juices from da skillet ova da fish and sprinkle with da other 1 T cilantro on top and serve. 

Two scoops white sticky rice and some stir-fried snow peas in peanut oil make dis some onolicious kau kau. For desert, maybe some lichee sherbet or some very cold mandarin orange slices and you broke da mout... Best to eat with chop sticks. Oh, da FISH EYE and da CHEEKS should be for da guest of honor. 

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