Recipe for Steamed Fish Chinese Style

Sparkling Starwiches

Great - We really like this one

This is a recipe for cooking white fleshed fish. We often serve the fish with Vietnamese spring roll wrappers, fresh mint, coriander and basil. The trick is to soak the wrappers in warm water until they soften, then steam them so you have a sort of oriental fish taco.

We sort of invented this dish in honor of the deep fried rockfish at Flying Fish.

Steamed Fish Chinese Style

Steamed Fish Chinese Style

- for fish: halibut, Chilean sea bass, any other firm fleshed white fish
- soy sauce
- sherry
- ginger
- star anise
- fermented black beans

- Chinese sausage
- coriander
- scallions
- carrots
- shitake mushrooms

Bring a mix of soy sauce, sherry, fresh ginger, star anise and fermented black beans in the steamer. Add water to make sure there is enough liquid.
Steam the fish for 15-20 minutes, or until done.
Remove the fish from the steamer and set aside.
Raise the temperature to a brisk boil and cook until the sauce is thickened a bit.
If you want to add optional ingredients, lower the temperature and pop them in to cook now.
Serve the fish with the sauce and goodies.

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