Ginger-Steamed Fish with Troy's Hana-Style Sauce - News, Weather and Classifieds for Southern New England

Ginger-Steamed Fish with Troy's Hana-Style Sauce

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Serving: 6

Ingredients:

6 5-ounce portions striped bass, halibut or any flaky white fish

6 1/4-inch-thick slices peeled fresh ginger

Sauce:

1/4 cup minced peeled fresh ginger

1/4 cup chopped garlic

1/4 cup sesame seeds

2 tablespoons grape seed oil, or canola oil

2 tablespoons toasted sesame oil

1/4 cup reduced-sodium soy sauce

2-3 scallions, thinly sliced, for garnish

Method of Preparation:

1. To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. (If you don't have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.) Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.

2. To prepare sauce: Meanwhile, combine minced ginger, garlic and sesame seeds in a small bowl. Heat grape seed (or canola) oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce carefully and cook for 1 minute more.

3. Transfer the fish to a deep platter cook until internal temperature is 145 degrees F. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions.

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