Basic Steamed Fish

Recipe by WI Cheesehead
READY IN: 12mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    (4 -6 ounce) fish fillets
  • 2
    tablespoons mirin (rice wine, or sub. dry sherry)
  • 14
    teaspoon granulated sugar (to taste)
  • 14
    teaspoon salt
  • 2 -3
    drops sesame oil
  • 1
    green onion, finely chopped
  • 1
    tablespoon cilantro, chopped (for garnish)
  • 1
    large lemon, cut into wedges (for garnish)
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DIRECTIONS

  • Prepare the wok for steaming.
  • Rinse the fish fillets and pat dry with paper towels.
  • In a small bowl, whisk the rice wine (mirin) or sherry, sugar, salt and sesame oil.
  • Place the fish fillets on a deep, heat-proof plate that will fit inside the steamer basket.
  • Pour the rice wine mixture over the fish. Sprinkle with the chopped green onion.
  • Cover and steam the fish over high heat until the fish is opaque and flakes easily with a fork (10-15 minutes).
  • Serve hot, garnished with the chopped cilantro and lemon wedges.
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