Asian Style Steamed Fish

Posted by Rachel January 31, 2014

Asian Style Steamed Fish

This is the recipe I made last night for the Chinese New Year's Eve.

Asian Style Steamed Fish

4 fillets of fish(I've used anything from Flounder to Cod, in the picture I used Whiting)

2 tbsp Rice Wine

2 tbsp Soy Sauce

2 tbsp Lemon Juice

2 tsp fresh Ginger, grated

2 tsp Sesame Oil

1 tsp Honey

1 Gallon Size Freezer Bag

Aluminum Foil

4 Green Onions, sliced

1 Carrot, peeled and cut up into matchsticks

Steamed Rice

Mushroom Sauce(recipe follows)

Mix the rice wine, soy sauce, lemon juice, ginger, sesame oil and honey in the freezer bag. Add the fish and marinate for at least 30 minutes. While the fish is marinating slice your green onions and peel and cut up your carrot.

Preheat oven to 375. Start your rice. Make 4 steaming pockets out of your aluminum foil. Add one fillet, one green onion, 1/4 of the carrots and 1/4 of the marinating liquid to each of them. I have a traditional steamer. But really this is so much easier to clean up.

Close pockets up and bake for 15 minutes.

While the fish is baking. Make the Mushroom sauce.

Mushroom Sauce

2 tbsp Safflower Oil

1/4 cup Mushroom Sauce

1 tbsp Sesame Oil

2 tbsp Soy Sauce

2 tbsp Rice Wine

1 Orange, juice and zest

Add all of the ingredients to a small sauce pan and cook over medium heat for 4-6 minutes.

When the fish is done. Add a scoop of rice to the center of your plate. Gently place your fish on top. Top with the vegetables from the pocket. Spoon mushroom sauce over the fish and vegetables.