Chinese Twice Cooked Whole Fish (Or Fillets)

Picholine's Note:

Ginger, garlic, and pungent seasonings are "seared" into cooked fish with hot oil. Traditionally, peanut oil is used but my husband found that the olive oil/butter combination is the most flavorful. He prefers using "bony fish" like largemouth bass or rockfish, but it also goes well with seabass fillets.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 lb whole fish (or firm fillets)
• ½ cup green onion , minced
• ¼ cup ginger , minced
• 4 garlic cloves , minced
• 3 tablespoons parsley or 3 tablespoons cilantro , chopped
• ½ cup olive oil
• ¼ lb butter
• soy sauce , to taste

Directions:

1. Grill or steam fish until cooked.
2. Remove fish to glass baking dish or serving platter.
3. Layer on fish in this order: ginger, garlic, parsley or cilantro, green onions.
4. Heat 1/2 C olive oil and cube of butter.
5. Pour over fish to ignite flavors throughout.
6. Add a touch of soy sauce to finish.