1 whole lean flatfish (such as redfish, flounder, or bass), cleaned

1 large mushroom, thinly sliced

2 tablespoons grated ginger

1 tablespoon sliced jalapeño pepper

2 green onions, finely sliced

3 tablespoons fish sauce

1 tablespoon soy sauce

1 tablespoon shrimp paste

1 teaspoon Tabasco

Vegetable oil

• Quickly rinse the fish under cold water. Pat dry with paper towels. With a sharp knife, deeply score the fish 3 to 4 times on each side.

• Stir together all of the remaining ingredients except the vegetable oil.

• Place the fish in a large plastic bag. Pour the marinade over the fish and seal. Let the fish marinate for about 1 hour in the refrigerator.

• Fill the base of a tiered steamer ⅓ full of water. Bring the water to a boil.

• In the meantime, lightly coat the rack with vegetable oil. Place the fish on the rack.

• Place the rack over the boiling water, cover, and let steam for 15 to 20 minutes, until the flesh of the fish is opaque when pierced with a knife.

Don't Over-Marinate

If your fish marinade has an acid in it (such as lemon or lime juice), don't marinate it for more than an hour or the marinade will begin “to cook” your fish. (Unless, of course, you are making cerviche.)