Poached fish

This dish is almost a staple in Hong Kong. It is very simple, and yet it tastes great. Other than the skin of the fish of course, I can't stand that. Fish is eaten much more often in Asia than America, probably because there is less beef available and it is cheaper. I mix the fish in the rice. Some people don't. Either way, poached fish is a regularly served dinner dish in Southern China. Personally, I prefer beef or chicken, but there's nothing wrong with fish either. The texture of fish is great when cooked properly.

Ingredients

• 1 whole fish (red snapper or sea bass works well)
• 4 scallions, diced
• 6 slices of ginger, diced (I add more for flavor)
• 4 tablespoons of soy sauce
• 4 tablespoons of oil

Cooking

1. Heat enough water in a pan to cover the whole fish. When it boils, put it in. Cover, bring water to a boil again, and turn off the heat. Leave it there for 15-20 minutes. You know it's done when you can separate the meat from the bone easily.
2. Remove to a dish and drain off the water (most of it, not all). Sprinkle the scallions, ginger and soy sauce over the dish.
3. Heat the oil until it is smoking. Pour it over the dish.
4. Serve it up, hot.