Steamed Fish With Ginger
Serves: 6
Presley Zulauf
1 January 1970
Based on User reviews:
55
Spice
36
Sweetness
51
Sourness
33
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 cloves
Garlic (thinly sliced)4 tsps
Toasted Sesame Oil2 tbsps
Soy Sauce2 tbsps
Rice Wine (chinese)450 g
Snow Pea (trimmed)2 tbsps
PeanutDirections:
1
Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat
2
Crush the ginger slices with the flat side of a knife
3
Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer
4
Score the fish skin a few times with a knife; season with salt and pepper
5
Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar
6
Put the plate in the steamer
7
Mix the soy sauce and rice wine and pour over the fish
8
Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness
9
Carefully remove the hot plate
10
Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes
11
Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions
12
Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat
13
Add the remaining ginger and cook until it begins to brown
14
Pour the hot oil over the fish
15
Photograph by Antonis Achilleos