Steamed Tilapia, Danny Style

It's not my best work, but it provided sustenance for Thursday evening (and Friday afternoon).

Covered in a green blanket of cilantro

Starring: Whole Tilapia, Cilantro

Guest Appearances: Green Onion, Ginger, Soy Sauce

Mistakes/Lessons:

• never use frozen fish for steaming.  Always use fresh, especially if you plan on cooking it the night of
• whichever type of fish you use, pay the extra $0.20/lb to have the fish cleaned at the supermarket.  They might not get all the scales for you, but you don't have to do the bulk of it (mostly scaled, fins clipped, guts removed).  And if that night isn't garbage night...say hi to the raccoons for me!
• don't put the cilantro until the last possible second.  The dish is tastiest when the cilantro/green onions/ginger/etc. practically raw, because the flavour doesn't get steamed and watered out