Soy-Ginger Steamed Korean Yellow Croaker (2)

Pat dry pre-cleaned croakers and score each side twice; avoid splashing raw fish around the sink.

Combine soy sauce, cooking wine, 1 tsp each garlic and ginger; slice scallion.

Bring steamer water to a boil, arrange fish without overlap on scallion-lined plate, add half the sauce.

Steam covered over medium heat for about 7 minutes, add remaining sauce and scallion and continue until cooked throughout.

Finish when the thickest flesh reaches at least 63°C (145°F) and flakes easily. Beware steam burns and bones.