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Steamed Scallion Ginger Fish Fillets with Bok Choy

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Steamed Scallion Ginger Fish Fillets with Bok Choy

Steamed Scallion Ginger Fish Fillets with Bok Choy

amanda

Equipment

  • - Electric Steamer or Bamboo Steamer Set

  • - Mandoline Slicer (for slicing ginger thinly)

  • - Mixing Bowls

  • - Non-Stick Cooking Pan

  • - Cutting Board and Chef's Knife (for preparation)

  • - Silicone Spatula or Wooden Spoon

  • - Measuring Cups and Spoons

  • - Digital Kitchen Scale

  • - Colander (for rinsing bok choy, though not steamed with the fillets)

  • - Blender or Food Processor (optional for making a light sauce or marinade if desired)

Ingredients

  • 1/2 cup light soy sauce

  • 2 tablespoons sugar

  • 1/2 cup Shaohsing rice wine

  • 1/2 teaspoon five-spice powder

  • 2 pounds sole fillet, cut into 8 pieces

  • 1 (1-inch) piece fresh ginger, finely julienned

  • 6 tablespoons vegetable oil

  • 8 scallions (white and green parts), cut crosswise into 2-inch lengths, then thinly julienned lengthwise

  • Stir-Fried Baby Bok Choy

Instructions

1

Instruction 1

In medium bowl, whisk together soy sauce, sugar, rice wine, and five-spice powder.
2

Instruction 2

Transfer fish to 2 rimmed plates. Drizzle each piece with 1 tablespoon soy sauce mixture and scatter with julienned ginger. (Set remaining sauce aside for finishing dish.) Cover and refrigerate 15 minutes.
3

Instruction 3

Fit large saucepan with flat steamer basket, fill with 1 inch water, and bring to boil over high heat. Reduce heat to low and transfer 1 plate to steamer basket. Cover and steam 4 minutes. Without lifting lid, turn off flame and allow residual heat to finish cooking until fish is just cooked through, about 1 minute more. Carefully remove plate (keep warm in oven). Return water in steamer to boil, transfer second plate to steamer, and steam remaining fish in same manner.
4

Instruction 4

While fish is steaming, in small saucepan over moderate heat, heat vegetable oil. Keep warm.
5

Instruction 5

Divide fish among 4 plates and top with julienned scallions. Pour splash of hot oil over each dish. Serve immediately with bok choy.
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