Ginger-Steamed Fish
Ginger-Steamed Fish With Troy's Hana-Style Sauce
Ingredients
Prep: 20 | Total Time: 20
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6 5-ounce portions
striped bass, halibut or any flaky white fish
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6 1/4-inch -thick slices
peeled fresh ginger
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1/4 cup
peeled fresh ginger, minced
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1/4 cup
garlic, chopped
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1/4 cup
sesame seeds
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2T Grapeseed or coconut oil
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2 tablespoons
toasted sesame oil
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1/4 cup
reduced-sodium soy sauce
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2-3
scallions, thinly sliced, for garnish
Instructions
- To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.
- To prepare sauce: Combine minced ginger, garlic and sesame seeds in a small bowl. Heat grapeseed (or canola) oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more.
- Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions.
Tip
If you don’t have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.
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