Steamed Sheephead

¼ cup light soy sauce    1 tbsp. sugar
½ bunch cilantro    ½ cup dry white wine
3 cloves of garlic    1 (2 pound) whole sheephead, cleaned
¾ cup water     8 thin slices ginger root
1 tbsp. sesame oil    3 whole green onions, halved

• Stir together soy sauce, wine, water, sesame oil, sugar, garlic and 5
slices ginger in a small bowl. Pour sauce into bottom of steamer with
halves of 2 green onions and place rack above mixture. Spread cilantro
overrack to cover.
•Place remaining 3 ginger slices and remaining green onion halves
inside sheephead. Place sheephead on bed of cilantro. Steam over simmering sauce
until fish flakes away from bones, about 20 minutes. Remove fish from
steamer. Strain sauce and serve on side. Makes 2 servings.