Recipe: Steamed Fish Fillets with Ginger and Scallions (Chinese)

STEAMED FISH FILLETS WITH GINGER AND SCALLIONS

2 tablespoons light soy sauce
1/4 teaspoon sesame oil
1/3 cup water
2 tablespoons shao hsing wine or dry sherry
4 (3 1/2-ounces each) firm white-fleshed fish fillets, such as King George whiting, cod, barramundi or mahi-mahi
2-inch piece peeled ginger root, cut into julienne (very thin strips)
1 Chinese cabbage leaf
1/2 teaspoon sugar
1/2 cup scallions, white and tender green parts only, cut lengthwise into very thin strips
1 1/2 tablespoons peanut oil
1/4 cup cilantro leaves and tender stems, for garnish
Pinch white ground pepper, for garnish

Combine the soy sauce and sesame oil in a small bowl; set aside.

Combine the water and wine or sherry in a measuring cup.

Place the fish in a shallow heatproof bowl that will fit inside a steamer basket. Pour the water-wine/sherry mixture over the fish, then sprinkle the fillets with half of the ginger. Place the bowl inside the steamer and position over a deep saucepan or wok containing a few inches of boiling water. Cover and steam for 5 to 6 minutes.

Cut the cabbage leaf crosswise into 4 sections and slip them inside the steamer, around the edges of the bowl containing the fish. Cover and steam for 2 to 3 minutes or until the cabbage has warmed through and the fish is opaque. (If the fish is still translucent, cook for another minute or so.)

Arrange the hot cabbage leaf sections on a platter. Use a wide spatula to carefully place the fish on top of the cabbage. Pour any liquid left in the bowl over the fish, sprinkle with sugar and drizzle with the soy sauce mixture, then sprinkle with the remaining ginger and half the scallions.

Heat the peanut oil in a small nonstick skillet over medium heat until it is moderately hot, then carefully pour over the fish. Sprinkle the fish with the remaining scallions and the cilantro and pepper.

Serves 4
Adapted from source: Simple Chinese Cooking by Kylie Kwong