CANTONESE STEAMED FISH seafood

                                                      

                                                          CANTONESE STEAMED FISH

                          CANTONESE STEAMED FISH WITH GINGER AND SCALLIONS

I found this recipe on the internet.  I had a few pieces of New Zealand roughy and wanted an easy, delicate and flavorful recipe to accompany a vegetable low mein.  So here it is, fast and effortlessly elegant. :)

INGREDIENTS

10 oz fillet of delicate white fish

2 Tbsp water

2 Tbsp oil

2 scallions, green and white parts finely diced

2 Tbsp ginger, skin removed and finely julienned

1 small bunch cilantro, stems finely diced and leaves less so

1 1/2 Tbsp soy sauce    I used tamari sauce  

1 tsp sugar

1/4 tsp salt

1 tsp malt vinegar

2 tbsp hot water

 

INSTRUCTIONS       

Rinse and dry the fish, lightly salt it and set aside for 15 minutes.   

Place the fish in a shallow pan, add 2 tablespoons of water, cover and steam over medium heat.  It should be done in about 3 minutes.

Steaming will release delicate fish liquid, this is good.  Set the fish in liquid in your serving dish.

In a small pan heat the oil and stir in the julienned ginger, scallions and a Tbsp of diced cilantro stems and a Tbsp of chopped cilantro leaves.  Saute for a couple of minutes.

Add the soy sauce, vinegar and sugar and check for umami.  Is it perfect?

Now perch the sauteed ginger, scallions and cilantro stems and leaves atop the steamed fish and pour the umami laden soy, vinegar and sugar liquid around it.

Garnish with remaining cilantro leaves and...

Enjoy!