Ginger Steamed Black Bass               

 tags (edit): Steam Easy @Vogel @Try Soon! Main Dish  

 

Ingredients

1 (1-to-1.5 lb) Black bass (striped bass, rock cod, or snapper)
to taste Salt
6 slices Ginger peeled, sliced paper-thin
2 tablespoons Shao Hsing wine (AKA Shaoxing)
2 tablespoons Peanut oil
3 tablespoons Soy sauce
1 tablespoon Oyster sauce
1 (2-inch) piece Ginger peeled, cut batonette
2 each Green onions white parts only, sliced lengthwise & cut into 2-inch strips
1/4 cup Cilantro leaves


 

Instructions
 1. Fill a steamer bottom with 1 to 2 inches of water and bring to a boil over high heat. Using a sharp knife held at an angle, make three slashes about 1 to 1 ½ inches apart in the flesh of each side of the fish, almost to the bone. Stuff each slash with a thin slice of ginger. Season fish lightly with salt, and place on a rimmed plate, small enough so that it fits in the steamer. (If the fish is too long, curl it up.) Drizzle 1 tablespoon of the wine over the fish. Place the plated fish in the steamer, cover and steam for 10 to 12 minutes, or until opaque. Start checking after 5 minutes. Transfer fish to a platter.

2. Meanwhile, in a small saucepan, bring the peanut oil to a boil over medium heat. Keep warm until ready to use. Combine the remaining 1 tablespoon wine and the soy sauce and oyster sauce in a small bowl.

3. Sprinkle fish with the ginger sticks, green onions and cilantro. Drizzle the sauce over the top and around the fish, and then pour over the hot oil.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 2 Servings
     From “The Seventh Daughter,” by Cecilia Chiang

 notes:  http://www.nytimes.com/2007/11/25/magazine/25food-t.html?_r=2

Cuisine:  

Main Ingredient: