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!

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About david@davidgingrass.com

David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.