Ginger-Steamed Fish with Troy's Hana-Style Sauce

From EatingWell: January/February 2007 — Subscribe Now!

This shoyu-based sauce with fresh ginger, garlic and sesame is a Hana classic. Aloha Shoyu is the preferred brand at the hotel. (We use reduced-sodium soy sauce to keep the sodium in check.) Chef David Patterson prepares the dish with onaga, a red snapper only found in the Hawaiian waters; it's tender, sweet and mild in flavor. We found that halibut and other white fish were also delicious. Serve with steamed brown rice and Green Papaya Salad.