Steamed Red Snapper with Yuzu-Soy Sauce

1 whole red snapper (or any whole white fish)
Juice and zest from two yuzu (or from the bottle)

1 t sesame oil
1 stalk of green onion, chopped into two-inch parts lengthwise
2 T vegetable oil
2 T light soy sauce
Salt for seasoning fish

Rinse your fish even though your fishmonger gutted it for you. Pat dry and score both sides (take a knife and cut tiny slits along the body). Season with a teaspoon of salt on each side, rubbing in if necessary. Place on a plate and into a steamer or a large covered wok with a stand and water. Steam for 7 to 10 minutes. Remove from heat and leave covered for another 5 minutes. (You can test that your fish is cooked by getting a fork and seeing if the meat is flakey.)

In a small saucepan, warm yuzu juice, soy sauce, sesame oil and vegetable oil. Plate fish and sprinkle with green onions and yuzu zest. Then drizzle the warm yuzu-soy-oil mixture. Served immediately with steamed rice and sautéed greens.

Makes 2 to 3 servings, depending on the size of your fish.

Pair with a glass of Riesling.

TIP: When shopping for fish, check the eyes to make sure it looks clear and not cloudy. Also, give it a sniff and it should smell like the ocean and not rotting fish.

YUZU: I was able to find a vendor at the farmers’ market selling yuzu, so was able to use fresh juice and zest. But I know it can be hard to find. Yuzu juice is sold in the bottle at Japanese or Asian grocery stores. In a pinch, substitute with lemons or tangerines.