Steamed Mullet with Ginger Oil Sauce

Ingredients

2 pounds mullet, cleaned and scaled
coarse salt
2 inch piece ginger root, shredded
1 piece chung choi (salted mustard cabbage), rinsed and chopped
1 tablespoon sake or white wine
2 stalks green onions, thinly sliced
1 tablespoon peanut oil
2 cloves garlic, minced
2 tablespoons soy sauce
chinese parsley, for garnish

Instructions

Sprinkle the mullet with Hawaiian salt and rub a little into the stomach cavity. Place fish on a steaming rack. Put half of the ginger and chung choi into stomach cavity. Place steaming rack over boiling water and top fish with remaining ginger, chung choi, sake and green onions. Cover and steam for 18 to 20 minutes or until fish tests done. In a small saucepan, heat oil and saute garlic until lightly browned. Stir in soy sauce and pour mixture over fish. Garnish with Chinese parsley.