Chinese Steamed Fish
 

Chinese Steamed Fish

12 ounces firm white fish fillet
fresh ground black pepper to taste
2 teaspoons cornstarch
2 teaspoons low sodium soy sauce
2 teaspoons dry sherry
1 tablespoon green onion, finely chopped
1/4 teaspoon fresh ginger root, finely minced
1 garlic clove, minced
1 1/2 cups peach, sliced

Cut fish lengthwise into 2 inch wide strips. Sprinkle with pepper as
desired. Mix fish with cornstarch, soy sauce and sherry in bowl. Arrange
fish strips in spirals on shallow dish and sprinkle with onion, ginger,
garlic and peaches. For steaming, place low rack or trivet in bottom of
10 to 12 inch skillet. Pour hot water into bottom of pan, under rack, and
bring to boil. Place plate of fish on rack. Cover skillet. Steam 10 to 15
minutes or until fish is cooked. Transfer fish spirals and peaches to
serving dish using wide spatula and spoon sauce over as desired. Serves 4.


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