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

Posted: Updated:

Serving: 6


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

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


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.

Powered by WorldNow

23 Kenney Drive
Cranston, R.I., 02920

Telephone: 401.455.9100
Fax: 401.455.9140

Can't find something?

NBC 10 Outerwear Provided by:

NBC 10 Media Relations
Provided by:

Powered by WorldNow
All content © Copyright 2000 - 2014 Media General Communications Holdings, LLC. A Media General Company.