Posted by Peggy on January 18, 2012
Equipment: You'll need a device to steam your fish. I used a 12-inch bamboo steamer purchased from Tsai Grocery on Oak Valley Drive, off Ann Arbor-Saline Road. It was a perfect fit over my 12-inch large-lipped saute pan, which I filled with 8 cups of tea for steaming. Mike Monahan broke the center off of his vegetable steamer, which works well for him. He says anything that accommodates the fish, keeps it above the liquid, and has a tight fitting lid to keep the steam from escaping will do the trick.
Active Time: 45 minutes
Number of servings (yield): 2 whole fish (2-4 servings)