Steamed fish with ginger

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 308, total fat 15 G., saturated fats 3 G., proteins 35 G., carbohydrates 5 G., fiber 1 G., cholesterol 74 mg, sodium 395 mg, sugar 0 G.

Any firm-fleshed white fish, such as sea bass or halibut, works well for this recipe. Steam the fillets with ginger and garlic, then sprinkle with green onions. For the final touch, pour hot ginger oil over the fish until the skin sizzles and the onions wilt. Serve with steamed snap peas.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.5 cm ginger root, peeled and cut into strips
2 cloves garlic, thinly sliced
6 green onions, thinly sliced
4 fillets of firm white fish, 170g each (such as sea bass or halibut)
4 tsp. dark sesame oil
A pinch of sugar
1-2 tbsp soy sauce
2 tbsp. l. rice wine or dry sherry
150g snow peas, ends trimmed
2 tablespoons peanut or other vegetable oil

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: halibut, sugar snap peas, sesame oil, soy sauce, rice wine, green onions, Peanut

Cooking the dish according to the recipe:

Place a large bamboo or metal steamer basket in a skillet of simmering water over medium heat.
Crush the ginger slices with the flat side of a knife. Place the garlic, half of each ginger, and green onion on a plate that fits inside the steamer. Make several cuts in the fish skin and season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons of sesame oil, and sprinkle with sugar. Place the plate in the steamer. Mix soy sauce with rice wine and pour over the fish.

Cover and steam the fish until cooked through, 6-12 minutes, depending on the thickness of the fish. Carefully remove the hot plate. Add the peas to the steamer, season with salt, cover, and steam until bright green, 1-2 minutes.
Transfer the fish to a platter, pour the juices over it, and sprinkle with the remaining green onions. Heat the remaining 2 teaspoons of sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and fry until it begins to brown. Pour the hot oil over the fish.

Categories:

recipe / Calorie content of prepared meals / Double boiler / Summer dishes / Main courses / Fish and seafood / Food Network - recipes / Asian cuisine