Home » » Ginger-Steamed Fish

Ginger-Steamed Fish

Ginger-Steamed Fish With Troy's Hana-Style Sauce

Ginger-Steamed Fish With Troy's Hana-Style Sauce

Prep: 20 | Total Time: 20
  • 6 5-ounce portions
    striped bass, halibut or any flaky white fish
  • 6 1/4-inch -thick slices
    peeled fresh ginger
  • 1/4 cup
    peeled fresh ginger, minced
  • 1/4 cup
    garlic, chopped
  • 1/4 cup
    sesame seeds
  • 2T Grapeseed or coconut oil
  • 2 tablespoons
    toasted sesame oil
  • 1/4 cup
    reduced-sodium soy sauce
  • 2-3 
    scallions, thinly sliced, for garnish
  1. 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.
  2. 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.
  3. Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions.
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.


Post a Comment

Copyright © Healthy Natural - All Rights Reserved
Proudly powered by Blogger