Chinese Twice Cooked Fish

Ginger, garlic, and pungent seasonings are "seared" into cooked fish with hot oil. Traditionally, peanut oil is used but my husband found that the olive oil/butter combination is the most flavorful. He prefers using "bony fish" like largemouth bass or rockfish, but it also goes well with seabass fillets.

1    lb fish (whole or firm fillets)  
1/2    cup green onions, minced  
1/4    cup ginger, minced  
4    cloves garlic, minced  
3    tablespoons parsley or cilantro, chopped  
1/2    cup olive oil  
1/4    lb butter  
   soy sauce, to taste  
1.  Grill or steam fish until cooked.  
2.  Remove fish to glass baking dish or serving platter.  
3.  Layer on fish in this order: ginger, garlic, parsley or cilantro, green onions.  
4.  Heat 1/2 C olive oil and cube of butter.  
5.  Pour over fish to ignite flavors throughout.  
6.  Add a touch of soy sauce to finish.  



Thanks to Picholine!