Steamed Fish with Ginger
Total Time: 45 minutesYield: 4 Servings
Source: Food Network Magazine, April 2010
Category: Fish
Ingredients
1 whole Ginger (1-inch piece, peeled and cut into matchsticks)2 cloves Garlic (thinly sliced)
6 whole Scallions (sliced)
4 whole White Fish Fillets (6 oz each, striped bass or halibut)
4 teaspoons Sesame Oil
2 tablespoons Soy Sauce
2 tablespoons Chinese Rice Wine
1⁄3 pound Snow Peas (trimmed)
2 tablespoons Vegetable Oil
dash Salt
dash Ground Black Pepper
dash Sugar
Directions
- Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
- Crush the ginger slices and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.
- Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
- Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the vegetable oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.