Steamed Fish Heaped with Ginger and Green Onions
This recipe makes 4 servings
Ingredients
- 1-1/2 lb fish fillets, (such as sea bass, salmon, pickerel or red snapper)
- 2 tbsp soy sauce
- 2 tbsp Chinese cooking wine
- 2 tsp sesame oil
- 4 oz gingerroot, (preferably young ginger)
- 6 green onions
- 2 tbsp vegetable oil
- 1 large shallots, minced
Preparation
Place fish in shallow dish. In small bowl, stir together soy sauce, cooking wine and sesame oil; pour over fish. Marinate at room temperature for 20 minutes.
Meanwhile, peel gingerroot; cut into fine julienne or matchstick-size lengths to make about 1 cup. Set aside.
Trim green onions. With side of cleaver, smash onions flat. Slice in half lengthwise; cut into 2-inch (5 cm) lengths. Set aside.
In wok over medium-high heat, heat oil. Add ginger; stir-fry for about 2 minutes or until turning golden. Add shallot; stir-fry for about 2 minutes or until ginger is golden. Add green onions; stir-fry for 2 minutes, pressing onions against bottom of wok to sear. Spoon over fish. Spoon any of the marinade on plate over fish.
Pour enough water into wok to allow for steamer basket; bring to boil. Place dish with fish inside basket; place in wok. Cover and steam for 10 to 15 minutes or until fish is opaque and flakes easily when tested with a fork.
- Keywords : Main Course; Fish; Soy sauce; Boil; Ginger;
Related content
-
Tilapia and Pepper Stir-Fry
Serve with: Chinese Noodles
-
Maple Soy-Glazed Salmon
A quick broil at the end gives this salmon a golden, glazed finish. This recipe doubles easily...
-
Grilled Miso-Marinated Sablefish on Baby Greens
This recipe is from Sooke Harbour House near Victoria, rated the world's second-best country inn...
-
Cheddar Tilapia
Tilapia is an inexpensive and widely available white fish. It is mildly sweet, fine in texture...
