Steamed Fish With Ginger Recipe
Steamed Fish With Ginger recipe adapted from NY Times. This Steamed Fish With Ginger can be made ahead ready to serve your spouse or his friends on demand.
Ingredients
| 4 dried Chinese black mushrooms | ||
| Scallions | 2 | |
| 3 thin slices fresh ginger, about the size of a quarter in diameter | ||
| 3/4 pound fillets of sole or flounder | ||
| Rice vinegar | 3/4 Teaspoon | |
| Reduced sodium soy sauce | 1 Teaspoon | |
| 1/8 teaspoon sugar White pepper to taste | ||
Directions
Soak mushrooms in hot water to cover for 20 minutes.
Slice scallions thinly.
Cut ginger into fine julienne strips.
Slice fillets lengthwise in half.
Arrange either on aluminum foil package in top of steamer or in shallow dish that fits in steamer.
Combine scallions, ginger, vinegar, soy sauce, sugar and white pepper and spoon over fillets.
When mushrooms have soaked, remove from water, cut off stems and discard.
Slice mushrooms into thin strips and sprinkle over fish.
Place in steamer over boiling water and steam 5 or 6 minutes, until cooked.
Slice scallions thinly.
Cut ginger into fine julienne strips.
Slice fillets lengthwise in half.
Arrange either on aluminum foil package in top of steamer or in shallow dish that fits in steamer.
Combine scallions, ginger, vinegar, soy sauce, sugar and white pepper and spoon over fillets.
When mushrooms have soaked, remove from water, cut off stems and discard.
Slice mushrooms into thin strips and sprinkle over fish.
Place in steamer over boiling water and steam 5 or 6 minutes, until cooked.
Chef
