This shoyu-based sauce with fresh ginger, garlic and sesame is a Hana classic. Serve with steamed brown rice. Fish Ingredients 6 5-ounce portions Striped Bass, Halibut or any flaky white fish 6 1/4-inch-thick slices Ginger, Fresh, Peeled Sauce Ingredients 1/4 cup Ginger, Fresh, Peeled, Minced 1/4 cup Garlic, Chopped 1/4 cup Sesame Seeds 2 tablespoons Grape Seed or Canola Oil 2 tablespoons Sesame Oil, Toasted 1/4 cup Soy Sauce, Reduced-Sodium 2-3 Scallions, Thinly Sliced for Garnish Bring 1-2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. [If you don’t have a steamer, improvise by setting mugs upside down in a large pot and resting a large, heatproof plate on top.] Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness. Meanwhile, combine minced ginger, garlic and sesame seeds in a small bowl. Heat grape seed/canola oil in a medium skillet over medium-high heat. Add the ginger mixture and cook 1 minute, stirring until fragrant. Add sesame oil; allow the mixture to get hot. Add soy sauce [Be careful; it will splatter a bit], and cook for 1 minute more. Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions. Makes 6 servings.
