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Steamed Fish Heaped with Ginger and Green Onions

Food Network Canada
YIELDS
4 servings
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Ingredients

1 ½
lb(s) fish, fillet, (such as sea bass, salmon, pickerel or red snapper)
2
Tbsp soy sauce
2
Tbsp Chinese cooking wine
2
tsp sesame oil
4
oz root ginger, (preferably young ginger)
6
green onion
2
Tbsp vegetable oil
1
large shallot, minced
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Directions

Step 1

Place fish in shallow dish. In small bowl, stir together soy sauce, cooking wine and sesame oil; pour over fish. Marinate at room temperature for 20 minutes.

Step 2

Meanwhile, peel gingerroot; cut into fine julienne or matchstick-size lengths to make about 1 cup (250 mL). Set aside.

Step 3

Trim green onions. With side of cleaver, smash onions flat. Slice in half lengthwise; cut into 2-inch (5 cm) lengths. Set aside.

Step 4

In wok over medium-high heat, heat oil. Add ginger; stir-fry for about 2 minutes or until turning golden. Add shallot; stir-fry for about 2 minutes or until ginger is golden. Add green onions; stir-fry for 2 minutes, pressing onions against bottom of wok to sear. Spoon over fish. Spoon any of the marinade on plate over fish.

Step 5

Pour enough water into wok to allow for steamer basket; bring to boil. Place dish with fish inside basket; place in wok. Cover and fork.

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