Recipe by Chef Kate
You can certainly make this fish in a bamboo steamer, but I have found it works well done in foil packets in the oven--and there's a bonus--nothing to wash.
Top Review by morgainegeiser
I used the traditional bamboo steamer to make this recipe. It came out quite tender and flavorful. My husband was not overly fond of the garnishes, and I personally could have got by with just the regular sauce myself. There was a lot of leftover sauce, saved it for later. Would definitely make again. Reviewed for ZWT 2008
- 4 fish fillets (halibut or a white fleshed fish of your choice)
- salt and pepper
- 1⁄2 inch fresh ginger, peeled and smashed
- 3 scallions, sliced and smashed
For the Sauce
- 1 cup soy sauce
- 1 1⁄4 cups chicken stock, hot, preferably homemade and unsalted
- 1⁄4 cup sugar
- fresh cilantro
For the Garnish
- 2 tablespoons scallions, julienned
- 2 tablespoons fresh ginger, peeled, julienned
- 1 ounce sesame oil, heated
Directions See How It's Made
- Preheat the oven to 375°F.
- Place each fish fillet on a large piece of aluminum foil.
- Combine the smashed ginger, scallions, oil and salt and pepper and distribute the mixture among the four pieces of fish.
- Bring up the ends of each piece of foil and close up to form four loose pouches.
- Place the four pouches on a cookie sheet and place in the oven for about ten minutes.
- While the fish is cooking, make the sauce by combing the ingredients and stirring until the sugar is dissolved.
- Open one foil packet and make sure fish is coked through.
- If so, place each piece of fish on an individual serving plate on which you have pooled a tablespoon or two of the warm sauce and garnish with the julienned scallions and ginger.
- Drizzle the hot oil over the fish and serve, with extra sauce on the side.