Steamed Fish Heaped with Ginger and Green Onions Steamed Fish Heaped with Ginger and Green Onions

[migration] empty title 260 Image by: [migration] empty title 260 Author: Canadian Living

  • Portion size 4 servings

Ingredients

Method

Place fish in shallow dish. In small bowl, stir together soy sauce, cooking wine and sesame oil; pour over fish. Marinate at room temperature for 20 minutes.

Meanwhile, peel gingerroot; cut into fine julienne or matchstick-size lengths to make about 1 cup. Set aside.

Trim green onions. With side of cleaver, smash onions flat. Slice in half lengthwise; cut into 2-inch (5 cm) lengths. Set aside.

In wok over medium-high heat, heat oil. Add ginger; stir-fry for about 2 minutes or until turning golden. Add shallot; stir-fry for about 2 minutes or until ginger is golden. Add green onions; stir-fry for 2 minutes, pressing onions against bottom of wok to sear. Spoon over fish. Spoon any of the marinade on plate over fish.

Pour enough water into wok to allow for steamer basket; bring to boil. Place dish with fish inside basket; place in wok. Cover and steam for 10 to 15 minutes or until fish is opaque and flakes easily when tested with a fork.

Share X
Food

Steamed Fish Heaped with Ginger and Green Onions

Login