Monday, December 6, 2010

Steamed Ginger and Scallion Rex Sole

After a big eating weekend, time again for something that will keep you feeling light and fresh.  I wanted to steam a whole fish, but was counseled that the whole fish they had in stock were not worthy of steaming... only pan frying.  Thank you for being honest!  I was directed to Rex Sole, a delicate little fish, which had been cleaned, head removed, but small enough not to be filleted.  


Rinse and pat dry the fish.  Make a few shallow slits on both sides of the fish.  Place the fish into a shallow dish with enough of an edge to hold the sauce and any liquid that comes from the fish while steaming.   Toss with:
1 tablespoon of finely julienned ginger
1 tablespoon cooking wine
1 tablespoon light soy sauce
1 tsp sesame oil
Let marinade for about 10 minutes before steaming.


There are several ways you can steam this.  Set the dish on top of a inverted bowl.  Fill the wok with a little water, making sure the water will not touch the dish while boiling.  Cover the wok with a large rounded lid.


Use a bamboo steamer set on a wok.  Place the dish into the second (top) layer of the steamer to make sure the dish does not touch the boiling water.  


My mom gave me a metal steamer which works great as well, but has limited height allowance.  Good for dumplings, but not always good for dishes.  But worked well for the fish tonight.  


2 tablespoons vegetable oil
2 tablespoons finely julienned ginger
2 Scallions, finely sliced
freshly ground pepper
Steam the fish for about 5-8 minutes, until the meat comes away easily from the bone.  Heat  the vegetable oil in a small pan until smoking hot.  Sprinkle the fish with the ginger, scallions and pepper.  Drizzle hot oil over the fish.  Fresh, delicate, forgiving.


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