steam fish. for sauce: cut fresh ginger into small slices (julienne style). combine 1 cup soy sauce, ginger pieces, green onions, and 2 tbl spoons of olive oil in saucepot... bring to boil. Pour sauce over freshly steamed fish. Garnish with cilantro or chinese parsley. (optional side: steamed white rice)... this is absolutely delicious!!!
t one more time.
Fish -- Now you can use a
egrees.
Rinse and dry fish, then drench with juice of
Place fish on a flat heatproof plate inside of a large bamboo steamer basket. Whisk together soy sauce, peanut oil and cornstarch. Season then pour over fish. Arrange mushrooms, ginger and snow peas over fish then cover with steamer lid. Steam for 5 mins, or until cooked to your liking.
Serve immediately with steamed rice.
For Sauce: While fish is steaming, combine sauce ingredients
ater to a boil. Season fish to taste.
Line a
If using a whole fish, make 3 deep diagonal slashes
djust seasoning.
For the Fish.
Steam the filets for
eat to simmer.
Place fish in steamer, sprinkle with half
he scales off of the fish and rinse with cold water
Place the fish in a large bowl.
small bowl. Pat the fish dry with paper towels. Use
Place fish on a large baking tray.
Rinse and drain fish. Score the skin at 1/
Prepare the wok for steaming.
Rinse the fish fillets and pat dry with paper towels.
In a small bowl, whisk the rice wine (mirin) or sherry, sugar, salt and sesame oil.
Place the fish fillets on a deep, heat-proof plate that will fit inside the steamer basket.
Pour the rice wine mixture over the fish. Sprinkle with the chopped green onion.
Cover and steam the fish over high heat until the fish is opaque and flakes easily with a fork (10-15 minutes).
Serve hot, garnished with the chopped cilantro and lemon wedges.
Preparation
Rub fish thoroughly with salt and black pepper. Pour sherry over fish, sprinkle garlic, and 1/4 cup ginger slivers on top.
Place fish in a steamer and steam for 15 minutes. Remove, place on plate and top with scallions, cilantro, and remaining ginger.
Heat olive oil in a sauce pan until it starts to sizzle. Pour over top of fish.
Add soy sauce and serve.
Serves 2-4.
teamer over simmering water. Combine fish with soy sauce and sesame
Sprinkle fish with salt. Heavily butter a skillet that is presentable at the table. Place the fillets in it side-by-side.
Sprinkle with the flour and parsley. Spoon the sour cream in a thin layer over the fish. Pour in the chicken broth.
Cook, uncovered over low heat, without turning, until the fish is flaky. Sprinkle the lemon juice over the fish.
Place the skillet under the broiler. Broil until barely browned. Serve from the skillet.
Prepare the fish first. Trim the fish to remove any bones. Put
pread over frozen or fresh fish fillets.
Put fillets onto