Steaming foods of all kinds is rapidly gaining popularity in America. Most Americans are introduced to steaming by the Chinese who cook a wide range of dishes over boiling water, everything from fish to dim sum.
Steaming food is one of the healthiest and tastiest ways to cook. No extra fat is added to the food during cooking and most foods come out moist and juicy. All you need to steam is a cooking vessel to hold the water, a rack to hold the food and a cover. A wok is ideal because it is set up for steaming. You can use a perforated metal insert and lay food on top of it, or fill the wok with a bamboo steamer basket and set a plate inside the basket.
The following recipe is from Bruce Cost's "Ginger East to West: A Cook's Tour" published by Aris Books. STEAMED ROCKFISH
1 (1 1/2-pound) whole rockfish, cleaned, with head left on
1 teaspoon salt
2 teaspoons soy sauce
1 tablespoon dry Sherry or Chinese rice wine
1 1/2 tablespoons peanut oil
1 tablespoon finely shredded ginger root