Steaming fish with aromatics is a great way to maximize flavor without drying it out. We love Asian flavors in our house, so this one was a big winner. Use any herbs or greens that you have available. Be sure to line the steamer with the greens so that the fish doesn’t stick. Don’t be temped to skip the sauce- it’s easy to make and it really makes the dish!
- 1/2 C. soy sauce, divided
- 1/2 C. rice wine, divided
- 2 inch piece of ginger, sliced thinly
- 1 1/2 lbs. red snapper fillets, substitute rockfish
- salt and pepper
- 6 scallions, sliced vertically
- 1 bunch of bok choy or other tender green like Napa cabbage
- 1 handful of cilantro or parsley
- 3 T. peanut oil
Heat 1/4 C. of the soy sauce, 1/4 C. of the rice wine, a scallion, and a few slices of ginger in a small saucepan. Boil and reduce by half, about 10 minutes. Strain into a serving bowl. Meanwhile cut the fish into 6 – 8 pieces. Season each piece with salt and pepper. On half of the fish pieces, layer a few scallions, ginger slices, and herbs. Sandwich the herbs with the other half of the fish.
Place the fish stacks into a steamer basket lined with greens or cabbage leaves. Don’t forget to put water in the bottom of the pot! To the water add the rest of the soy sauce, rice wine, and ginger. Steam for about ten minutes. Heat the oil until very hot and flash fry the remaining 2 or 3 scallions. To serve, place the fillets on a serving platter. Drizzle with the soy reduction (a little goes a long way) and top with sizzling hot oil and fried scallions. Serve immediately.