Steamed Fish with Spicy Ginger Sauce

recipe
Mild-flavored fish works best in this easy recipe. Mirin is a sweet, low-alcohol rice wine that's found in the Asian food sections of most large supermarkets; sweet sherry is an acceptable substitute.

Yield:

4 servings (serving size: 1 fillet, about 3 tablespoons leek mixture, and about 3 tablespoons sauce)

Recipe from

Nutritional Information

Calories 279
Caloriesfromfat 25 %
Fat 7.6 g
Satfat 1.1 g
Monofat 2.7 g
Polyfat 2.7 g
Protein 36.7 g
Carbohydrate 12.2 g
Fiber 2 g
Cholesterol 54 mg
Iron 2.3 mg
Sodium 537 mg
Calcium 104 mg

Ingredients

Sauce:
1/4 cup fresh orange juice
1 tablespoon grated peeled fresh ginger
2 tablespoons mirin (sweet rice wine)
2 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1/2 to 1 teaspoon crushed red pepper
Fish:
4 (6-ounce) halibut or trout fillets
1/2 cup chopped green onions
1 tablespoon grated peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup thinly sliced leek (about 1 large)
1/2 cup (1-inch) julienne-cut carrot
1/2 cup (1-inch) julienne-cut red bell pepper
4 cups water
4 cilantro sprigs (optional)

Preparation

To prepare sauce, combine first 6 ingredients, stirring with a whisk.

To prepare fish, lightly score each fish fillet by making 3 (1/4-inch-deep) crosswise cuts with a sharp knife. Combine onions and 1 tablespoon ginger, tossing well. Rub about 2 tablespoons onion mixture evenly into slits of each fillet. Sprinkle fillets with salt and black pepper. Combine leek, carrot, and bell pepper; arrange half of leek mixture in a 10-inch pie plate. Pour half of sauce over leek mixture; arrange fillets in a single layer over leek mixture. Top fillets with remaining leek mixture; drizzle with remaining sauce.

Open a small metal vegetable steamer; place steamer upside down in a large, deep wok. Add water; bring to a simmer. Wearing oven mitts, carefully place pie plate on top of inverted steamer. Cover and cook 12 minutes or until fish flakes easily when tested with a fork. Wearing oven mitts, carefully remove pie plate from wok. Garnish with cilantro sprigs, if desired.

Wine note: The delicacy of the fish, the citrusy flavors, and the lightly exotic touch of ginger all demand a wine that is itself light, delicate, dry, and fruity: riesling. It's also a boon that riesling is high in acidity--always a great counterpoint to the oils in fish (that's why we squeeze lemon on fish). Of all rieslings, German wines are the most delicate and fruity. There are many great German rieslings available in wineshops; be sure to buy one labeled "Kabinett" or "Spätlese." A kabinett riesling is the lightest; spätlese is more full-bodied. Selbach-Oster, Dr. F. Weins-Prüm, and Dr. Loosen are all terrific producers. Prices start at $13. -Karen MacNeil

Note:

Ying Chang Compestine,

May 2005
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