Steamed Ginger Fish

Now some of you may just think you're on the wrong page and some of you may say, 'What? Drick has done lost his mind.'



And for many reasons. To my knowledge, there is no species of fish called ginger fish (not talking about the Manson drummer) and for those of you who follow me regularly, this recipe might seem out of place. It's actually healthy.



Well, folks ... I like to eat good, tasty things and that includes good, healthy foods too. Like this Asian recipe using a few simple ingredients. Enjoy!



Ginger Steamed Fish






2 pounds halibut, snapper, sea bass or other white fish fillets
1 1/2 teaspoon coarse sea salt
2 inch piece of ginger, peeled and julienne
1 large stalk scallion (mostly the tender green part), cut into 2 inch pieces and julienne
3 fresh green chiles, thinly sliced (optional)
1 1/2 tablespoons dark soy sauce
2 tablespoons light soy sauce
1 tablespoon peanut oil
1 tablespoon toasted sesame oil
1/2 cup lightly packed fresh cilantro sprigs

Pat fish dry with paper towels. Rub both sides of fillets with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.



Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.



Pour accrued water out of the dish and sprinkle the fillet with green onion and chiles. Drizzle both soy sauces over the surface of the fish.



Heat peanut and sesame oils in a small skillet over medium-high heat until it just begin to smoke. When the oil is hot, carefully pour on top of the fish fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter - be very careful.



Garnish with cilantro sprigs and serve immediately.



Note: If a bamboo steamer is not available, place ceramic dish on a saucer in a large covered skillet. It will work just fine.