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Steamed Fish with Spicy Ginger Sauce
SAUCE:
- 1/4 cup fresh orange juice
- 1 tablespoon grated peeled fresh ginger
- 2 tbsp mirin (sweet rice wine)
- 2 tbsp Vital Garlic Ginger Sesame soy sauce
- 1 tablespoon dark sesame oil
- 1/2 to 1 teaspoon crushed red pepper
FISH:
- 4 hake fillets
- 1/2 cup chopped green onions
- 1 tablespoon grated peeled fresh ginger
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup thinly sliced leek (about 1 large)
- 1/2 cup (1-inch) julienne-cut carrot
- 1/2 cup (1-inch) julienne-cut red bell pepper
- 4 cups water
- 4 cilantro sprigs (optional)
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To prepare sauce, combine first 6 ingredients, stirring with a whisk.
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To prepare fish, lightly score each fish fillet by making 3 (1/4-inch-deep) crosswise cuts with a sharp knife.
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Combine onions and 1 tablespoon ginger, tossing well.
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Rub about 2 tablespoons onion mixture evenly into slits of each fillet.
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Sprinkle fillets with salt and black pepper.
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Combine leek, carrot, and bell pepper; arrange half of leek mixture in a 10-inch pie plate.
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Pour half of sauce over leek mixture; arrange fillets in a single layer over leek mixture.
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Top fillets with remaining leek mixture; drizzle with remaining sauce.
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Open a small metal vegetable steamer; place steamer upside down in a large, deep wok.
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Add water; bring to a simmer. Wearing oven mitts, carefully place pie plate on top of inverted steamer.
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Cover and cook 12 minutes or until fish flakes easily when tested with a fork.
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Wearing oven mitts, carefully remove pie plate from wok.
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Garnish with coriander sprigs, if desired.