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The Asian steaming technique traps steam around the fish, cooking it slowly and delicately. Improvise a steamer using a tart pan ring or a collapsible vegetable steamer that is placed inside a large pan Or shape a sheet of aluminum foil into a sling. Rub the top surface with oil to prevent the fish from sticking. Place the fish in the sling. If you don’t want any moisture to accumulate around the fish, then keep the foil flat. Or cup the foil slightly to trap the moisture during steaming.

Pour enough water into a frying pan or wok so that it will not boil away (about 2 inches deep). Bring to a boil over high heat. Place the foil sling holding the fish on a steamer rack. Place the rack on the frying pan or wok and cover with the lid. When the fish is cooked grab the ends of the foil, lift the fish out, and slide the fish off the foil onto dinner plates.