Steamed Fish, Chinese Style

1 large salmon fillet, about 12 ounces

6 tablespoons soy sauce

1/4 teaspoon salt

1/4 teaspoon ground pepper

4 scallions, cut in 1/2-inch pieces

4 teaspoons ground ginger

3 teaspoons sesame oil

4 tablespoons butter

4 lemons, divided

Rinse salmon and pat dry. Place skin-side down in steamer (see note). Add about 3/4 cups water.

Into a small sauce pan place soy sauce, salt, pepper, scallions, ginger, sesame oil, butter and juice of 2 lemons. Bring to low simmer, stirring frequently until butter and ginger are well combined. Pour about one-third of sauce over salmon; keep remaining sauce warm.

Slice 1 lemon thinly and lay over fish. Steam, covered, for about 10 minutes. With fork check if fish is flaky, if not, steam another minute or two, checking for doneness. Raise heat under sauce, pour over fish. Serve with rice, garnish with remaining lemon, sliced.

Serves two.

Cook's notes: If you don't own a steamer, place a grate in a deep skillet to keep fish out of water. You may substitute trout, haddock, halibut or sea bass.