steaming fish... in the microwave?
A little while ago I remember reading a post in which the poster extolled the advantages of steaming fish (asian-style, green onions, ginger, then heating up oil and soy sauce) in the microwave - I remember them saying that any fish smell was contained... I tried to search for it again but couldn't find it. With the lunar new year coming up, thought I might try to do this with a small whole fish.
Can anyone help with either the post or new advice? What type of fish is traditional for the New Year meal, or works especially well this way?
My mom uses the microwave to steam fish, with mixed results. For instance, the last time she did it, she used a red snapper, slashed the sides, and liberally sprinkled it with matchstick-sized ginger shreds and green onions. She popped it in the microwave and zapped it for an undetermined length of time. When it came out (the first time), parts of it were cooked, and parts of it were completely UNcooked. I think her problem was that she forgot to cover it with plastic wrap, so the cooking pattern in the fish flesh pretty much showed the 'hot' and 'cold' spots of her microwave. I covered it with plastic wrap and put it back in for several minutes, which seemed to help, but the parts that were previously cooked got a little dry and chewy.
Incidentally, she heated the oil mixture on the stove.