I love Asian steamed fish. It's a simple and healthy dish that infuses the bold flavors of ginger, garlic and green onions into a delicate and rich soy broth, in which the fish is cooked. The traditional recipe calls for a whole fish that is typically cooked in a large bamboo steamer. I tweaked the classic recipe to accommodate fillets in place of whole fish and poached the fish in parchment paper to simulate steaming.
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