Complement the entrée — and the Chinese theme — with rice, stir-fried snow peas, then pineapple sherbet topped with coconut.

Makes 2 servings; can be doubled.

INGREDIENTS

  • 26-ounce red snapper fillets
  • 2tablespoons dry white wine
  • 1 1/2teaspoons minced peeled fresh ginger
  • 2small garlic cloves, minced
  • 4teaspoons soy sauce
  • 1 1/2teaspoons oriental sesame oil
  • 2tablespoons chopped fresh cilantro

    DIRECTIONS

    Place small cake rack in large (12-inch-diameter) skillet; place 9-inch-diameter glass pie dish on rack. Put fish in dish; sprinkle lightly with salt and pepper. Sprinkle wine, ginger and garlic in dish around fish. Top fish with soy sauce, sesame oil and 1 tablespoon cilantro. Pour enough water into skillet to reach depth of 1 inch. Bring water to boil. Cover skillet; steam fish until just opaque in center, about 10 minutes. Transfer fish to plates; top with juices from dish and remaining 1 tablespoon cilantro.