Soy-Steamed Fish With Scallions and Pistachio
This simple Chinese method for steaming fish fillets on a plate yields remarkable results. If you don’t have a steamer, use a large wok with a lid or a wide, deep skillet. The untraditional pistachios add a pleasant nuttiness, but feel free to leave them out. Serve with steamed rice for a satisfying, light-tasting meal.
- Serves: 2 persons
- ¾pound fish fillet such as sea bass, halibut or cod, about 2 inches thick
- 2tablespoons light soy sauce
- 1tablespoon Shaoxing wine (Chinese rice wine) or dry sherry
- 1teaspoon granulated sugar
- ½teaspoon sesame oil
- ½teaspoon Chinese fermented black-bean paste or sauce (optional)
- 2scallions, white and pale green parts only, cut into fine julienne
- 2tablespoons pistachio oil or vegetable oil
- 2-inch chunk fresh ginger, peeled and cut into fine julienne
- 2tablespoons toasted chopped pistachios, for garnish
- Cilantro sprigs, for garnish
Step 1Put fish fillet on a sturdy heatproof plate, salt lightly and set aside.
Step 2In a small bowl, mix together soy sauce, wine, sugar, sesame oil and bean paste.
Step 3Set up a steamer, large enough to accommodate the plate, with 2 inches of water in the bottom. Alternatively, use a large wok or deep, wide skillet fitted with a rack to keep the plate above the water.
Step 4Bring water to a rapid boil over high heat. Lay the plate in the steamer. Spoon soy sauce mixture evenly over fish and cover with lid. Steam fish for 8 to 10 minutes, until cooked through. (It should flake easily when probed with a fork.)
Step 5Using a large spatula, carefully remove plate from steamer and set on a kitchen towel to blot moisture. Arrange scallions over the fish fillet.
Step 6In a small pan, heat pistachio oil over medium-high heat until rippling. Add ginger, let sizzle for about 15 seconds, then spoon ginger and hot oil over fish.
Step 7Garnish with pistachios and cilantro sprigs, and serve immediately.