Ginger Garlic Steamed Whole Fish

Directions

1. 1
   Cut parchment to fit Varoma tray (see Tip). Scrunch parchment into a ball under running water, squeeze out excess water and lay onto Varoma tray.Arrange 4 whole green onions onto Varoma tray. Season fish inside and outside with salt. Stuff fish cavities with thinly sliced ginger (approx. 1 oz ea.).
2. 2
   Place prepared fish over green onions, ensure Varoma lid closes securely and set aside.
3. 3
   Place garlic, 2 cut green onions, 0.5 oz cut ginger, cilantro, chili flakes, black bean chili sauce, rice wine and sesame oil into mixing bowl and chop 5 sec/speed
4. 4
   Scrape down sides of mixing bowl with spatula, place simmering basket instead of measuring cup onto mixing bowl lid and sauté 2 min/212°F/speed 0.5.Evenly spread ginger-garlic mixture over prepared fish and set aside.
5. 5
   Place 20 oz water into mixing bowl.
6. 6
   Place Varoma into position, secure Varoma lid and steam 20-22 min/Varoma/speed 1, until fish is cooked through.
7. 7
   Transfer steamed fish onto a serving platter, reserving sauce from parchment to pour over the fish.
8. 8
   Garnish with cilantro and serve immediately with lime wedges and Chinese chives.