| Steamed Halibut with Ginger and Scallions |
|
This is a variation on Chinese Fish with Ginger and Scallions. Instead of using a whole fish, this recipe uses fillets, allowing you to make a meal for up to 3 people without constructing a big steamer. A 9 inch bamboo or metal steamer works perfectly and makes the set up and clean up time short enough for a weekday night. If making this dish for more than 3 people, set up a larger steamer as described in the Steamed Whole Fish recipe.
Substitutions: Instead of halibut, you can user red snapper, or any mild flaky white fish (cod, haddock, hake, or bass). Sides: Rice or Asian noodles and vegetable stir fry are the best accompaniments to this fish. My favorite veggies to use are bok choy, shiitake, and oyster mushroom. When the veggies are almost done, add some soy sauce and sesame seed oil. Instead of serving these accompaniments on the side, I like to make each person a big bowl with noodles or rice on the bottom, topped with veggies, and then with fish. When you pour the sauce on top, it will flavor all the layers. Wine: German Riesling
|
| Serves 2 |
 |
|
| Ingredients | Directions |
|
Parchment paper |
Cut a piece of parchment paper into a 13x13 inch square. Pour 1 1/2 inches of water into a pot that can fit a bamboo steamer or a pot that has a steamer insert. Set over high heat and bring to a boil. |
|
1 Lb Halibut fillet 1/4 tsp salt 1/8 tsp black pepper 1 tsp finely minced ginger 1 Tbsp chopped scallions (green parts) |
Cut the fish fillet into 2 equal pieces. Rub with salt and pepper and place on parchment paper. Sprinkle with ginger and scallions. Place the parchment paper with fish into a steamer (the parchment paper should form a bowl for fish to sit in). When the water in the pot boils, place the steamer into the pot and cover. Steam for 6-8 minutes depending on the thickness of fillets (check after 6 minutes). Open the cover away from you, so that you don't burn yourself. When the fish flakes almost to the middle and is opaque everywhere but in the very center, it's done. Remove the steamer off the pot. The fish will continue to cook for another 5 minutes after it's off the heat and will be perfect by the time you serve it. |
|
1 tsp sesame seed oil 2 Tbsp soy sauce |
In a small saucepan bring sesame seed oil and soy sauce to a boil over high heat. As soon as it boils, pour over fish (don't worry, the parchment paper can hold the liquid without leaking). Serve the fish onto individual places, and spoon the sauce over it. |