STEAMED SCROD FILLETS CHINESE STYLE

1/2 cup thinly sliced scallion
1/4 cup soy sauce
2 tablespoons rice-wine vinegar (available at Oriental markets) or
white-wine vinegar
a 1 1/2-inch piece of peeled fresh gingerroot, cut into very fine julienne
strips
2 tablespoons vegetable oil
1 tablespoon Oriental sesame oil plus 1 teaspoon for drizzling the fish
2 teaspoons splenda
2 garlic cloves, minced and mashed to a paste with a pinch of salt
1/4 to 1/2 teaspoon dried hot red pepper flakes, or to taste
six 6-ounce scrod fillets
cabbage or romaine leaves for lining the steamer if desired

In a bowl whisk together the scallion, the soy sauce, the vinegar, the
gingerroot, the vegetable oil, 1 tablespoon of the sesame oil, the
splenda, the garlic paste, the red pepper flakes, and salt and pepper to
taste. In a shallow dish arrange the scrod fillets in one layer, pour
the soy sauce mixture over them, and let the fish marinate, covered and
chilled, for 30 minutes.

Put a bamboo steamer in a wok and add enough water to the wok to allow
the bottom rim of the steamer to sit in the water but the tray to remain
above it. (Alternatively, arrange a steamer rack in a wide deep kettle
and add water to the kettle to reach just below the steamer rack.) Bring
the water to a boil. Line the steamer with the cabbage or with a plate,
such as a glass pie plate, at least 1 inch smaller in diameter than the
steamer, arrange the fillets, folded into thirds, skinned sides up and
seam sides down, on the cabbage, and pour the marinade evenly over them.
Steam the fish, covered, over the boiling water for 8 to 12 minutes, or
until it just flakes, and with oven mitts remove the steamer from the
wok. Transfer the fillets carefully to a heated platter and drizzle them
with the remaining 1 teaspoon sesame oil.

Serves 6.

Gourmet