Steamed Fish

Steamed Fish

This recipe has become a favorite quick dinner that’s also healthy. Stop by 99 Ranch on the way home and buy a nice steak of Grass Carp or Cobia, some ginger and green onions, and you’re ready to go. Start the rice cooker…

Steamed Fish with Ginger and Green Onions
1 1/2 lb. fresh fish steak, on the bone

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2 Tbl. light soy sauce (not light as in salt) I use Pearl River Bridge. It comes in light (normal) or dark, which tastes a little like molasses.)
2 Tbl. Rice Wine – use sake if you don’t have Chinese white rice wine. Here’s the one I use from 99 Ranch. 1 tsp.  Toasted sesame oil
1 tsp. rice wine vinegar
1 tsp. sugar
pinch white pepper

1 oz. fresh ginger, julienned
1 oz. scallions, white part, julienned

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Combine the soy, rice wine, sesame oil, rice wine vinegar , sugar, and pepper with the ginger, and mix to dissolve sugar.

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Pour over the fish,

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Then top with the green onions,

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and steam, covered, until the fish can be easily pierced with a chopstick, about eight minutes for grass carp and twelve for Cobia.

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Serve with steamed rice to sop up all of the tasty juices.  Happy cooking!