Steamed Ginger Fish
Oriental Steamed Fish with Ginger, Soy and Sesame
Ginger-steamed fish with stir-fried vegetables




Steamed Ginger Fish

2 pounds white fish fillets
1 piece fresh ginger root, 2-inches, peeled, julienned
5 green onions
1 tablespoon soy sauce
5 tablespoons dry sherry
2 teaspoons peanut oil

Rinse fish fillets in cold water and pat dry. Transfer to a heat
resistant dish (an 8-inch round cake pan works well) that will fit
your steamer set-up. Peel ginger and slice into julienne strips. Clean
green onions and slice into match-stick thin pieces. Sprinkle both
onions and ginger over the fish. Combine soy sauce, sherry and oil;
pour over the fish. Let fish marinate for 10 minutes. Add water to the
steamer and bring to a boil. Set plate of fish on steamer rack. Cover
steamer tightly with lid or aluminum foil and steam for 10-15 minutes
or until fish flakes when tested with a fork. Do not overcook -
Overcooking causes fish to become dry and rubbery.

Note: The peanut oil may be substituted with any polyunsaturated oil.

Source:
http://www.chilipaper.com/FRecipes/F...inger_fish.htm





Oriental Steamed Fish with Ginger, Soy and Sesame

This can be a quick supper dish for the family or it's exotic enough
for entertaining: all you need is a fan steamer - bamboo or the
old-fashioned kind.

Serves 4

1 lb 8 oz (700 g) lemon sole fillets, skinned and cut lengthways down
the natural dividing line (ask the fishmonger to do this)

21/2 inch (6 cm) piece root ginger, peeled
1 tablespoon Japanese soy sauce
1 rounded tablespoon sesame seeds
1 dessertspoon sesame oil
3 cloves garlic, peeled
2 spring onions
1 dessertspoon groundnut or other flavourless oil
juice 1 lemon
a few outside lettuce leaves, for lining the steamer
salt and freshly milled black pepper


You will also need a bamboo or fan steamer.
You need to begin this by having a little chopping session. First the
ginger, which should be thinly sliced then cut into very fine shreds.
The garlic needs to be chopped small, as do the spring onions, making
sure you include the green parts as well.
Now place a medium frying pan over a medium heat and, when it's hot,
add the sesame seeds and toast them in the dry pan, shaking it from
time to time until they're a golden brown colour - this takes only
1-2 minutes. Now transfer the seeds to a bowl.

Next add the oils to the pan and, over a medium heat, gently fry the
chopped garlic and ginger - they need to be pale gold but not too
brown, so take care not to have the heat too high. After that, add
these to the toasted seeds, along with any oil left in the pan, then
mix in the lemon juice, soy sauce and chopped spring onions.
Now season the fish, spread three-quarters of the mixture over the
surface of each skinned side, roll them up quite firmly into little
rolls, then spoon the rest of the mixture on top of each roll. All this
can be prepared in advance, as long as the fish is kept covered in the
fridge.

Then, when you're ready to cook the fish, line the base of the steamer
with the lettuce leaves (or foil if you don't have any). Now place the
fish on top, cover with a lid and steam over boiling water for 8-10
minutes. Serve with Chinese Stir-fried Rice.

This recipe is taken from How to Cook Book One and The Delia
Collection: Fish. It has also appeared in Sainsbury's Magazine (Guide
to Fish Cookery).

Source: http://www.deliaonline.com/recipes/r_0000001119.asp





Ginger-Steamed Fish with Stir-Fried Vegetables

Fish is steamed over ginger-infused water and served with stir-fried
vegetables and noodles.

2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon Chinese rice wine
1-inch piece of fresh ginger-peeled
2 x 6 oz (180g) uncooked firm white fish fillets (such as snapper, cod
or haddock)
4 oz (120g) dried wheat noodles
1 tablespoon peanut or canola oil
1 carrot-peeled and julienned
1 zucchini (courgette)-julienned
2 scallions-thinly sliced on the diagonal
2 cloves garlic-minced (crushed)
2 teaspoons finely grated ginger
1 1/2 cups chicken stock
1 1/2 tablespoons cornstarch mixed to a paste with 11/2 tablespoons water

Mix together the soy, oyster and hoisin sauces, and chinese rice wine in a
bowl. Crush the piece of ginger with the side of a large knife blade.
Place the ginger in water in the bottom of a steamer pan and bring to the
boil. Place the fish in a lightly oiled steamer basket, place over the
boiling water, cover with the lid and steam for 10 minutes. While the fish
steams, cook the noodles and stir-fry the vegetables. Heat a wok or large
frying pan over a high heat, add the
Oil and stir-fry the carrot for 3 minutes. Add the zucchini and stir-fry
for 3 minutes. Add the scallions, garlic and ginger and stir-fry for a
further minute. Add the sauce mixture and stock, then add the cornstarch
paste and cook, stirring continuously, until thickened. Add the drained
cooked noodles and thoroughly combine. Break the steamed fish into pieces
and gently fold into the vegetables and noodles.


Tip: If you don't have a steamer pan, heat the water in the bottom of a
wok over a high heat until boiling and place the fish on a plate, then
on a steamer rack or upturned cup in the wok. Cover with the lid and
steam as directed.

Source: http://www.mediterrasian.com/delicio..._fish_stir.htm



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