Welcome back. Today we're going to do steamed whole fish and we're going to be using mackerel. So why don't we get started? Here's our mackerel and it's been cleaned but it's going to be whole. So we want the tail and we want the head and we're going to be using some flavoring here and it's going to be a combination of some green onions. So just let me cut these up. Just like that. You can see I'm just using the mackerel to guide that blade because we kind of feed the green onions right in. Just kind of chopping them finely. And we've got some ginger as well and we'll use fresh ginger. What we'll do is well take about a tablespoon of that ginger and we're going to smash that. That's fresh ginger. When you crush it like that it really releases the flavor much more than if you just tried to chop it and you'll notice you did not need to peel that. We're also going to add some garlic and I'm going to kind of show you a neat way to separate the garlic from the paper. I'm going to put that into a pot. Cover it then. What we'll do is just give that a few shakes. What you'll see is that the garlic becomes separated from the paper quite nicely. So let's take three garlic cloves and we'll just smash those as well. Then we'll just combine all of these ingredients. Then we'll make a little garlic and ginger pesto with the scallions. So that's going to be the flavoring for the fish. So what we'll do now is we'll take our fish and by the way you need to use fresh fish. This doesn't work well with frozen fish and we're going to make three diagonal cuts right down to the backbone. We'll evenly spaced and we'll turn that over. We'll have three more cuts. Get under that fin. Then what we'll do is we'll take this mixture. We'll push that right into the cuts that we've made. We'll put that on a plate. We'll just turn that over and we'll put that into those cuts. Then we'll take some of that and we'll put it right inside the flavor from the inside. And then just kind of put that right on top. Then we'll do. So we'll take a little bit of soy sauce and just put that right on top. And a couple of tablespoons. What we have here now is we have the wok. And we've got hot water in there and it's steaming as you can see. You want that to be hot. We're going to put a little steaming tray here. And we'll put our fish right in there like that. Turn that right up on high. And we're going to want that to steam for about 15 minutes or so. And at the end of 15 minutes, that will be ready for us to eat. Meanwhile, while that's heating up, what we'll do is we're going to heat up some oil. And what will happen is with this oil, we're going to pour that right over the steamed fish. And we're going to add flavor. And so let's, I have a fish here that's already been steaming. And you can see that that's steamed right up. And I can get some chopsticks. And here's the hot oil. And watch out, you have to be careful here because this can be quite hot. So this oil is almost smoking hot. You can hear that sizzling. And that oil really releases the flavor of the fish. So there are a couple of traditions. One is that the head of the fish always faces the guest of honor. And the eye of the fish, actually, if you eat the eye of the fish, which looks like a little white marble, if you eat the eye of the fish, it's 70 years good luck. But it only works the first time. And it's pretty easy to serve this fish because it's steamed. And it just comes right off. And there it is, steamed whole fish. Thanks for joining us. And we'll see you next time.