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  • Steamed Fish Heaped With Ginger And Green Onions

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    Steamed Fish Heaped With Ginger And Green Onions
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 lb fish, fillet, (such as sea bass, salmon, pickerel or possibly red snapper)
    • 2 Tbsp. soy sauce
    • 2 Tbsp. Chinese cooking wine
    • 2 tsp sesame oil
    • 4 ounce root ginger, (preferably young ginger)
    • 6 x green onion
    • 2 Tbsp. vegetable oil
    • 1 lrg shallot, chopped

    Directions

    1. 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 min.
    2. Meanwhile, peel gingerroot; cut into fine julienne or possibly matchstick-size lengths to make about 1 c. (250 mL). Set aside.
    3. Trim green onions. With side of cleaver, smash onions flat. Slice in half lengthwise; cut into 2-inch (5 cm) lengths. Set aside.
    4. In wok over medium-high heat, heat oil. Add in ginger; stir-fry for about 2 min or possibly till turning golden brown. Add in shallot; stir-fry for about 2 min or possibly till ginger is golden brown. Add in green onions; stir-fry for 2 min, pressing onions against bottom of wok to sear. Spoon over fish. Spoon any of the marinade on plate over fish.
    5. Pour sufficient water into wok to allow for steamer basket; bring to boil. Place dish with fish inside basket; place in wok. Cover and fork.

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