Soy-Steamed Fish With Scallions and Pistachio

Step 1

Put fish fillet on a sturdy heatproof plate, salt lightly and set aside.

Step 2

In a small bowl, mix together soy sauce, wine, sugar, sesame oil and bean paste.

Step 3

Set up a steamer, large enough to accommodate the plate, with 2 inches of water in the bottom. Alternatively, use a large wok or deep, wide skillet fitted with a rack to keep the plate above the water.

Step 4

Bring water to a rapid boil over high heat. Lay the plate in the steamer. Spoon soy sauce mixture evenly over fish and cover with lid. Steam fish for 8 to 10 minutes, until cooked through. (It should flake easily when probed with a fork.)

Step 5

Using a large spatula, carefully remove plate from steamer and set on a kitchen towel to blot moisture. Arrange scallions over the fish fillet.

Step 6

In a small pan, heat pistachio oil over medium-high heat until rippling. Add ginger, let sizzle for about 15 seconds, then spoon ginger and hot oil over fish.

Step 7

Garnish with pistachios and cilantro sprigs, and serve immediately.