With a very sharp knife, cut the scallions into pieces of 4-5 cm., Separating the white and green parts.

Ingredients to make

2. cut each piece in half throughout, and then each in fine Juliana.

3. Peel the piece of ginger and cut it into 6 slices.

4. Put 4 albums on top of each other and cut them into Juliana.

5. Reserve the strips and slices.

6. dry the fish with absorbent paper.

7. Remove the skin from one side of the line, if you still have it (other fish classes can be done without peeling).

8. Put the skin without a heat resistant source.

9. Place the 2 reserved ginger of ginger.

10. The dish must be cooked by steamed, it can be done, if bamboo baskets are not available, as follows, in a casserole that fits the oven source, it is put on a metallic support that we will have previously put in the casserole .

11. Fill with water just until when we put the source, it does not touch the water and between the fountain and the water there are 2 centimeters, to boil the water.

12. Put the fountain with the fish on the support, cover the casserole and steamed 10-12 minutes over moderate/alive heat to circulate the steam well but without the water in contact with the fish.

13. This will be cooked when the mollas detach from the scrape.

14. uncover the casserole and reduce the heat until as much as possible, or turn off the heat.

15. Remove with absorbent paper the water that had the source.

16. Sprinkle salt and sugar fish, then distribute the green onion threads, the ginger root threads and white onion threads.

17. Meanwhile, heat the oil in a small pan is enough to smoke.

18. Pour it little by little on the scallion and ginger (the boiling oil partially cooks them highlight their fragrance.)

19. Soy sauce water and serve the fish at the source in which it steamed.