Recipe: Steamed Fish Fillets With Ginger and Scallions
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Steamed Fish Fillets With Ginger and Scallions
4 servings
Kylie Kwong's technique of first steaming the fillets awhile, then adding the cabbage leaf sections to the same steamer basket keeps the cooking fuss-free. Adapted from her "Simple Chinese Cooking" (Viking Studio, 2007).
2 tablespoons light soy sauce
1/4 teaspoon sesame oil
1/3 cup water
2 tablespoons shao hsing wine or dry sherry
Four 3 1/2 -ounce firm white-fleshed fish fillets, such as King George whiting, cod, barramundi or mahi-mahi
2-inch piece peeled ginger root, cut into julienne (very thin strips)
1 Chinese cabbage leaf
1/2 teaspoon sugar
1/2 cup scallions, white and tender green parts only, cut lengthwise into very thin strips
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