Steamed Fish With Ginger And Scallions

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2 tablespoons light soy sauce

2 tablespoons dry white wine

2 teaspoons white wine vinegar

2 teaspoons peanut oil

1/8 teaspoon salt

Generous pinch of freshly ground white pepper

One 2-pound whole red snapper, striped bass or sea bass, cleaned with head and tail intact

2 1/2 tablespoons julienned fresh ginger

3 scallions—2 cut into 2-inch lengths, 1 thinly sliced

About 8 cups of boiling water

1 teaspoon Asian sesame oil

1 1/2 tablespoons minced fresh cilantro

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