Steamed fish with ginger and tau jio sauce

Drizzle soy sauce over the fish and spread it; let it sit and absorb while the sauce is made.

In a bowl combine the tau jio, a little Thai mushroom soy sauce, sugar, and unsalted chicken stock to thin it.

Preheat the steamer while finishing the sauce.

Put a little oil in a pot with the chopped garlic before it heats, so the garlic does not burn; add lots of julienned ginger and saute about a minute to infuse the oil.

When the garlic just starts to brown, add the sauce and bring to a simmer; add chilies (or white or black pepper) and simmer one to two minutes.

Turn off the heat, add the white part of the green onions to infuse in the residual heat; taste and adjust.

Set the fish on lemongrass tops (optional) and steam 7 to 8 minutes for steaks.

Variation: a whole fish takes 10 to 15 minutes depending on size.

Pour off the liquid that collects in the bowl so the seasoning stays controlled; pull out black cod pin bones, which slide out once cooked.

Pour the sauce over the fish; garnish with green onion and red bell pepper juliennes curled in ice water. Serve with rice.