Steamed Fish, Recap

Steamed Fish MealLemon Steamed FishAsian Steamed Fish
Healthy. Yes. And, it is an easy way to fix two different styles of fish. J doesn’t like the asian seasonings and vegetables, so I prepare her fish slightly differently. She gets a lemon butter steam while L, S & I get the asian version. And, when it is all done and on the plate, it is delicious with some rice, which sops up the broth that forms from the vegetables, fish and seasonings. Easy clean-up, too, because you just pitch the foil.

This time, the fresh, wild Alaskan cod looked like the best (and most reasonable) option at the market. I served the steamed fish with brown rice and asparagus.
Steamed Fish Prep

Steamed Fish – Asian Flavorings
(serves 4)
1 1/4 lbs. white flesh fish, cut into 4 fillets
1 inch piece of ginger, peeled and cut into matchstick pieces
1 clove garlic, minced
8 scallions, cut in half lengthwise
1/2 cup cilantro springs (or to taste)
6 shitake mushrooms, stems removed, sliced
Snap peas or snow peas – about 8 per serving
Olive oil
Toasted sesame oil
Soy sauce
Mirin (or dry sherry)
Salt & Pepper
Aluminum foil – 4 12 to 16-inch sheets

Preheat oven to 425 degrees.

On each sheet of foil, drizzle a couple of drops of olive oil in the middle. Spread olive oil into a thin layer, about the size of the fish filet. Place a filet on each piece of foil. Season the filet with salt and pepper. Sprinkle each filet with the ginger matchsticks and minced garlic. On top of that, place the scallions, mushrooms, snap/snow peas and cilantro. Drizzle each with about 1/2 tsp. soy sauce, 1/2 tsp. toasted sesame oil and 1 Tbsp. Mirin or dry sherry. Bring two corners of the foil together and fold them over eachother several times to create a seam that covers the fish and vegetables, there should be some air space for steam to circulate above and around the fish and vegetables. Then, fold over the remaining foil toward the other corners to completely seal the package (the package will look like a little boat). Place the 4 foil packages on a rimmed baking sheet. Bake for 10-14 minutes, depending on the thickness of the fish (longer for thicker fillets). You can peek and check for doneness, and if the fish is not cooked through, fold up and cook for a few more minutes. Remove the packages and open carefully (the steam is very hot). Gently pour out the fish and vegetables onto your plates.

Serve with/over brown or white (jasmine is great) rice.


2 thoughts on “Steamed Fish, Recap

  1. Pingback: Menu for the Week « Four for Dinner

  2. Pingback: Menu for the Week | Four for Dinner

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