Steamed fish with broth

Directions

1. Clean and scale whole fish. Make score marks across both sides of the fish with a knife. Place fish in a deep dish. Drizzle with oil. Sprinkle ginger and garlic evenly over the top.

2. Place a bamboo steamer over 2 to 3 inches of water in wok or large skillet. Bring water to boil on high heat. Carefully place the dish in the steamer, being careful not to burn yourself on the steam. Cover. Steam 8 minutes.

3. Meanwhile, bring stock, vinegar and sugar to boil in small saucepan on high heat, stirring until sugar is dissolved. Pour mixture over the fish. Steam 3 to 5 minutes longer or until fish flakes easily with a fork.

4. Carefully remove plate from the steamer. Sprinkle fish with cilantro, green onions and chile, if desired. Serve with cooked rice.

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