P. F. Chang's China Bistro Steamed Fish with Ginger and Green Onions

Dash of salt:
Dash of white pepper
1 teaspoon sesame oil
3 slices ginger, smashed
3 stalks green onions, smashed

Garnish:
2 tablespoons green onions, julienned
2 tablespoons fresh ginger, peeled and julienned
1 ounce hot (temperature) oil
2 ounces sauce (see recipe below)

Sauce:
8 ounces soy sauce
10 ounces chicken stock
2 ounces granulated sugar
Cilantro sprigs

Top fish with above ingredients before steaming. Cook fish 7 to 10 minutes, making sure fish doesn't overcook.

Garnish Instructions:
Remove fish to serving plate. Cover with ginger and green onions. Spread the heated oil over the top to sizzle into the vegetables and fish. Distribute the sauce over the fish. Garnish with cilantro sprigs.

Sauce Instructions:
Mix soy sauce, chicken stock and sugar.

Servings: 4