Rice Wine Steeped Fish Recipes

HALIBUT WITH RICE WINE

Steps:

• Heat oil in non-stick saucepan over medium heat. Cook shallots and garlic gently until fragrant, but not brown. Stir in black bean sauce, rice wine, and soy sauce. Bring to boil and cook until reduced by half. Remove from heat, and stir in vinegar; set aside.
• Pat fish dry. Rub with sesame oil and sprinkle with pepper. Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill fish for about 5 minutes per side, or just until cooked through. Sprinkle with cilantro. Serve with sauce poured over top.

STEAMED FISH WITH GINGER

Steps:

• Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
• Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.
• Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
• Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.

RICE WINE-STEEPED FISH

Steps:

• Bring the rice wine, water, soy sauce, pepper, 1 tsp of the salt, and the sugar to a boil in a skillet.
• Reduce the liquid over high heat to about half its original volume, add the cornstarch mixture, and cook for 30 seconds.
• While the sauce is reducing, rub the fish fillets with the remaining 1 tsp salt and the toasted sesame oil and set aside.
• Add the fish fillets to the liquid and simmer gently for 2 minutes.
• Take it off the heat and let sit for another 5 minutes, covered.
• Transfer the fish fillets to a serving platter, pour the sauce over them, and sprinkle with the green onions.