Steamed Fish

Steamed fish is a popular dish among the Chinese and I personally think that the best way to enjoy fish is to steam them. But steaming is not food for fish that are two to three days old as fish tends to stink a little bit after a few days. The best are fish that are fresh. Make sure you don't overcook the fish as the flesh tends to be mushy if it is cooked for too long. It only takes about 10 to 12 minutes to steam a fish in a wok.

Ingredients:

• whole fish or fillets
• 1 small fresh basil leaf
• 1 garlic clove, minced
• 2 teaspoons shredded fresh ginger
• 1 cup thinly sliced sweet pepper
• 8 ounces asparagus spears, trimmed

Directions:

1. Make bias cuts about 3/4-inch apart into the fish or fish fillets and do not cut it completely.
2. Then tuck 1 or 2 whole basil leaves into each cut and rub it with garlic and ginger.
3. Sprinkle some peppers and place the asparagus in a steamer basket.
4. Add the fish and start steaming in a wok. Serve warm with rice.