Hawaiian style steamed fish

Ingredients

• 3/4 lbs hamachi (yellowtail) combined with 3/4 lbs mongchong (yellow snapper)
• 3 Tbsp
• 1 bunch green onions, chopped
• 1 bunch cilantro, chopped
• 6 Tbsp peanut oil
• 1 Tbsp chile oil
• 6 Tbsp ponzu sauce

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Preparation

• If using a whole fish, filet it, remove its skin, and de-bone it lengthwise. If using filets, slice each in half lengthwise. Each filet should be sliced in two. Slice into thin sashimi-like pieces and arrange on plates for steaming.
• Drizzle raw fish pieces with chile oil (or sesame oil, if you must).
• Cover each plate with plastic wrap and steam for up to five minutes (until the pink flesh of the fish has turned white). Remove plastic wrap when fish is cooked.
• Sprinkle green onions, cilantro and ginger over fish.
• In a pan, heat the peanut oil until just before it begins to smoke. Pour an equal amount of hot oil over each plate.
• Drizzle ponzu sauce around perimeter of the plates. Serve immediately.