Asian-Style Steamed Fish
This is the recipe I made last night for Chinese New Year's Eve.
This link may contain affiliate links.
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 Cold Pressed Sesame Oil
1 tsp Honey
1 Gallon Size Freezer Bag
4 Green Onions, sliced
1 Carrot, peeled and cut up into matchsticks
Steamed Jasmine 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 Sesame Oil
1/4 cup Mushroom Sauce
1 tbsp Toasted Sesame Oil
2 tbsp Soy Sauce
2 tbsp Rice Wine
1 Orange, juice and zest
Add all of the ingredients to a small saucepan 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.
Related Recipes
Govern a great nation like you would cook a small fish. Do not overcook it.
-- Lao Tzu
Comments
Post a Comment