Steamed fish with ginger

Ingredients:

• 2.5 cm ginger root, peeled and cut into strips
• 2 cloves garlic, thinly sliced
• 6 green onions, thinly sliced
• 4 fillets of firm white fish, 170 g each (such as sea bass or halibut)
• 4 tsp. dark sesame oil
• A pinch of sugar
• 1-2 tbsp soy sauce
• 2 tbsp. l. rice wine or dry sherry
• 150g snow peas, ends trimmed
• 2 tablespoons peanut or other vegetable oil

Preparation:

1. Place a large bamboo or metal steamer basket in a skillet of simmering water over medium heat.
2. Crush the ginger slices with the flat side of a knife. Place the garlic, half of each ginger, and green onion on a plate that fits inside the steamer. Make several cuts in the fish skin and season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons of sesame oil, and sprinkle with sugar. Place the plate in the steamer. Mix soy sauce with rice wine and pour over the fish.
3. Cover and steam the fish until cooked through, 6-12 minutes, depending on the thickness of the fish. Carefully remove the hot plate. Add the peas to the steamer, season with salt, cover, and steam until bright green, 1-2 minutes.
4. Transfer the fish to a platter, pour the juices over it, and sprinkle with the remaining green onions. Heat the remaining 2 teaspoons of sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and fry until it begins to brown. Pour the hot oil over the fish.