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Here are a few:
cut you striper fillets into 1" squares then boil 2 quarts water and add one cup of sugar. drop in the striper cubes and when they float they are done. dip in melted butter and shut your eyes... you will think you are eating lobster only not as tough
----------------------------------------------------------------------------------Steaming will bring out the best flavor on any kind of fish but preferrably, white fleshed fish is the best. Make sure the fish is really fresh if you use this method.
If you really want to have the Chinese steamed fish with the ginger and scallion sauce, here's what you do.
NOTE****Make sure the lid fits tight up against the pot when doing so and never open the lid until it's ready. Once you lose the built up steam within the pot, the fish will not taste the same.****
1 bunch of scallions
cigarette lighter sized piece of ginger
Slice or julian (sp?) the scallions and ginger. You'd want 2/3 scallion to 1/3 ginger proportions.
cooking oil
salt
soy sauce
white pepper
sesame oil
Steam the whole fish(or use fillets, and adjust the cooking time), scaled and gutted of course. Put nothing on the fish except for a little salt (they put a sprinkle of MSG in the restaurants). Fish should take about 15-20 minutes to steam.
During the last 5 minutes of cooking time for the fish is when you'd want to prepare the sauce.
Heat up the cooking oil until it smokes. Be very careful here. You'd want the oil to be searing hot but not on fire. You'd want about 1/3 cup depending on how big the fish is and how much scallions you're using.
Take out the steamed fish and drain off the liquid on the plate.
Arrange the sliced scallions and ginger on top of the steamed fish fish and sprinkle the white pepper on top. 1/4 teaspoon should do it.
Pour the hot oil on top of the scallion and ginger, you're basically searing them and having the oil drop on the fish. (lots of smoke and watch the oil splatter)
Splash on the soy sauce on top (about 3-4 tablespoons) and a few drops of the sesame oil and serve ASAP.
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