Steamed whole fish makes for a virtuously effortless dish with instant presentation points, especially when topped with a psychedelic melange of ginger, chiles, and herbs as is the River Fish Celebration in Naomi Duguid's Burma. The whole snapper (or trout) is coated with a warming and floral paste of ginger, galangal, garlic, and lime before being tossed in a light broth spicy with chiles, cilantro, and even more ginger and garlic.
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If you haven't been able to tell, I'm on a little bit of a Chinese cuisine kick. I'm still a total novice and just following whatever trail I can find. Somehow I ended up at All Fish Seafood Recipes, a dubious looking site. But it happened to have a steamed fish recipe that combined fermented black beans, ginger, garlic, and Shaoxing wine. And you know what? It actually worked.