1 1/2 lbs. white fish (cod, turbot)
2 pieces ginger (half dollar size, 1/4 inch thick)
1 clove garlic
1 bunch green onions
1/4 c. cooking oil
2 c. water

Slice fish filets into diagonal pieces (1 inch wide and thick) and place in a shallow heatproof pan. Dice green onion tops, garlic and ginger. Sprinkle over fish.

Heat water in wok to boiling. (Water should be just below steam rack.) Place fish pan in wok on steam rack and cover. When fish is solid white, heat oil to smoking point. Remove excess liquid from fish pan and (quickly) pour hot oil over fish. Dip in melted butter. Serves 3.