CHINESE STEAMED FISH
2 to 4 servings
This dish is fast enough to be the backbone of a weeknight meal, but it is truly elegant. The quick cooking method combined with a simple sauce allows the delicate flavor of the fish to come through. If cooking a whole fish, it will serve only 2 to 3 people, whereas fish steaks, because they are all meat, will feed 4.
Combine in a small bowl:
- 2 tablespoons Shaoxing wine or dry sherry
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 2 green onions, minced
- 2 garlic cloves, finely slivered
- ½ teaspoon sugar
Place on a heatproof plate just large enough to hold them:
- Two 1-pound halibut or other white fish fillets or steaks; or one 1½- to 2-pound whole fish, such as sea bass or grouper, scaled and cleaned
Cut 2 or 3 slashes in each side of the fish if using whole fish. Pour the sauce over the fish. Scatter over the fish:
- 2 green onions, halved crosswise, then cut into long, thin slivers
- 1-inch piece ginger, peeled and cut into thin slivers
If desired, cover the fish and marinate in the refrigerator for up to 2 hours. When you are ready to cook, place a rack in the bottom of a large pot (or use a bamboo steamer). Place the fish, still on the plate, on the rack or in the steamer, cover the pot, and bring the water to a boil. Steam until the fish is cooked through, 10 to 12 minutes for thick steaks, 12 to 15 minutes for whole fish, or until the internal temperature reaches 130°F. Serve the fish with the accumulated juices.