Saturday, April 02, 2011

Recipe: Asian Steamed Fish

3 large filets of cod or other firm white fish
1 large sweet potato
1-inch piece of ginger, grated
1 tbsp sesame oil
2 tbsp vegetable oil
1/4 cup Chinese cooking wine
1/4 cup soy sauce
salt and white pepper
2 green onions, chopped

Slice the sweet potato into coins. For a mashed potato side, make coins 1/4 inch thick or less. For cooked slices instead, cut coins 1/4 to 1/2 inch thick.
Add oils to a large skillet over medium heat and toss in ginger. Cook for 2-3 minutes, then scatter sweet potato coins over the bottom. Reduce heat to medium-low, over and cook for about ten minutes, stirring occasionally to avoid burning, until the sweet potatoes are slightly soft. Stir.

Salt and pepper the fish filets, then lay then on top of the sweet potatoes. Pour on cooking wine, soy sauce, and a splash of water. Cover and cook about 5-10 minutes, or until the fish is done. Toss sweet potatoes with green onion and serve.
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