Ginger-Soy Steamed Fish
- Yield: 4 servings
A popular technique in Cantonese cooking, steaming is a delicious and healthy way of preparing fish and it keeps the meat flavorful and moist.
- 1 1/2pounds or 4 (6-ounce) sea bass or halibut filets
- 1/4cup green onions, white parts only, finely sliced at an angle
- 3tablespoons cilantro leaves
- 2tablespoons canola oil
- 2tablespoons fresh ginger, finely sliced into slivers
- 2cloves garlic, minced
- 3tablespoons canola oil
- 1tablespoon light soy sauce
- 1tablespoon dark soy sauce
- 1teaspoon oyster sauce
- 1teaspoon toasted sesame oil
- 1/2teaspoon sugar
- 1/2teaspoon cornstarch
- 1/8teaspoon ground white pepper
- Place a steaming rack in a wok or a deep pan and fill the pan with 2 inches of water. The water should be below the steaming rack. Bring the water to a boil over high heat.
- Combine the ingredients for the sauce in a small bowl. Place the fish filets on a plate suitable for steaming and large enough to hold the filets in a single layer. Spoon the sauce evenly over the fish filets.
- Place the plate of fish on the steaming rack, cover tightly and steam the fish over high heat for 7 to 10 minutes per inch thickness of fish. Carefully remove the plate from the steamer and transfer the filets to a warmed platter and spoon the sauce over the fish.
- To serve, heat the remaining 2 tablespoons of oil in a small pan until near smoking. Place the green onions and cilantro on top of the fish filets and carefully drizzle the hot oil over the fish. Serve immediately.
Recipe by Farina Kingsley of Farina’s Asian Pantry