Steamed Scrod Fillets Chinese Style Recipes

CHINESE-STYLE STEAMED FISH

Chinese-Style Steamed Fish image

This is a basic and common Chinese recipe for steamed fish. My father taught me how to make this; it is easy to prepare, hard to mess up, and very versatile. Serve over white rice, using some of the sauce mixture from the steaming bowl.

Provided by KAM_SUNG

Categories World Cuisine Recipes Asian Chinese

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 ½ pounds halibut, cut into 4 pieces
3 green onions, cut into 3 inch lengths
2 fresh mushrooms, sliced
6 leaves napa cabbage, sliced into 4 inch pieces
2 slices fresh ginger root, finely chopped
2 cloves garlic, chopped
¼ cup low-sodium soy sauce
⅛ cup water
crushed red pepper flakes to taste
fresh cilantro sprigs, for garnish

Steps:

Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired.

Nutrition Facts : Calories 215.5 calories, Carbohydrate 5.2 g, Cholesterol 54.5 mg, Fat 4.2 g, Fiber 1.6 g, Protein 37.7 g, SaturatedFat 0.6 g, Sodium 635.5 mg, Sugar 1.4 g

STEAMED SCROD FILLETS CHINESE STYLE

Steamed Scrod Fillets Chinese Style image

Yield Serves 6

Number Of Ingredients 11

Ingredients

1/2 cup thinly sliced scallion
1/4 cup soy sauce
2 tablespoons rice-wine vinegar (available at Oriental markets) or white-wine vinegar
a 1 1/2-inch piece of peeled fresh gingerroot, cut into very fine julienne strips
2 tablespoons vegetable oil
1 tablespoon Oriental sesame oil plus 1 teaspoon for drizzling the fish
2 teaspoons sugar
2 garlic cloves, minced and mashed to a paste with a pinch of salt
1/4 to 1/2 teaspoon dried hot red pepper flakes, or to taste
six 6-ounce scrod fillets
cabbage or romaine leaves for lining the steamer if desired

Steps:

In a bowl whisk together the scallion, the soy sauce, the vinegar, the gingerroot, the vegetable oil, 1 tablespoon of the sesame oil, the sugar, the garlic paste, the red pepper flakes, and salt and pepper to taste. In a shallow dish arrange the scrod fillets in one layer, pour the soy sauce mixture over them, and let the fish marinate, covered and chilled, for 30 minutes.
Put a bamboo steamer in a wok and add enough water to the wok to allow the bottom rim of the steamer to sit in the water but the tray to remain above it. (Alternatively, arrange a steamer rack in a wide deep kettle and add water to the kettle to reach just below the steamer rack.) Bring the water to a boil. Line the steamer with the cabbage or with a plate, such as a glass pie plate, at least 1 inch smaller in diameter than the steamer, arrange the fillets, folded into thirds, skinned sides up and seam sides down, on the cabbage, and pour the marinade evenly over them. Steam the fish, covered, over the boiling water for 8 to 12 minutes, or until it just flakes, and with oven mitts remove the steamer from the wok. Transfer the fillets carefully to a heated platter and drizzle them with the remaining 1 teaspoon sesame oil.

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