For the love of Lai-Lai!

Crossing the threshold into Chinese cooking brings me great satisfaction, and I dare say, brownie points from the in-laws (lai-lai means "mother-in-law" in Cantonese). I'll take whatever I can get!

Modifications:

I used two fillets of black cod (also known as sablefish) instead of a whole fish. I too left out the peanut oil; I was unwilling to spring for the 1L bottle at the market. I reduced the rest of the recipe by 1/2, excepting the scallions and ginger, which I kept at the requested quantity. I steamed the fish for approximately 10 minutes, and served it with a side of rice and bok choy (with soy sauce and garlic).

Preparation:

I was thrilled with the preparation time for the fish; it couldn't have been easier. Steaming in the oven keeps things clean as well -- always a perk for post-dinner clean-up.

The Verdict:

Very good. The fish was delicious (I think you would like this variety -- buttery, not fishy), even if a tad too salty (the salt rub was unnecessary with the soy sauce). I will definitely cook this with sablefish again, keeping it on the back-burner for a little in-law love ;) 4 questions: "will this cod do instead of a grandchild?" out of 5.