Steamedfishwithgingerandonions Recipes

P.F. CHANG'S STEAMED FISH WITH GINGER AND GREEN ONIONS

P.F. Chang's Steamed Fish with Ginger and Green Onions image

Tasty and healthy steamed fish fillets. Mild whitefish takes on the flavors of ginger and toasted sesame oil. Perfect served with steamed broccoli or bok choy on the side.

Provided by Terri

Time 29m

Yield 4

Number Of Ingredients 17

Ingredients

4 fish fillets (white fish works best such as cod or sea bass)
Topping
1 dash salt
1 dash white pepper
1 teaspoon sesame oil
3 slices ginger, smashed
3 stalks green onions, smashed
Garnish
2 teaspoons green onions, julienned
2 teaspoons fresh ginger, peeled and julienned
1 ounce hot (temperature) sesame oil
2 ounces sauce (see recipe below)
Sauce
8 ounces soy sauce
10 ounces chicken stock
2 ounces sugar
fresh cilantro sprigs

Steps:

Top fish with topping ingredients (salt, white pepper, sesame oil, ginger, and green onions) before steaming. Cook fish 7 to 10 minutes, making sure fish doesn't overcook. Garnish: Remove fish to serving plate. Cover with ginger and green onions. Spread the heated oil over the top to sizzle into the vegetables and fish. Distribute the sauce over the fish. Garnish with cilantro sprigs. Sauce Instructions: Mix soy sauce, chicken stock and sugar.

Nutrition Facts :

CHINESE STEAMED WHOLE FISH WITH GREEN ONION AND GINGER

Chinese Steamed Whole Fish With Green Onion and Ginger image

This recipe comes from local celebrity chef Sam Choy. This is a mild dish even for folks like me who don't even like fish.

Provided by Amy in Hawaii

Categories Chinese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb tai red snapper
1/2 teaspoon salt
1 garlic clove, minced
1/2 cup thinly sliced gingerroot
1 1/2 ounces lup cheong Chinese sausage, sliced
3 tablespoons peanut oil
3 stalks scallions or 3 stalks green onions, finely julienned
5 sprigs cilantro
2 tablespoons soy sauce

Steps:

Scale and clean fish, leave head and tail on as long as it can fit into the steamer.
Place cleaned fish on a heat proof dish that fits into your steamer.
Rub fish inside and out with salt, garlic and a pinch of the ginger.
Stuff the fish cavity with lup cheong, and sprinkle some of the sausage on top.
place in steamer and steam for 8-10 minutes.
In a small saucepan, heat peanut oil until it starts to sizzle.
Remove fish from steamer when done. Sprinkle scallions, remaining ginger and cilantro sprigs on top of fish.
Pour hot oil on top of fish and let it sizzle. Top with soy sauce.
Fish with firm meat such as coho salmon, halibut fillets, mullet, pacific threadfin (moi), trout, bass or other snappers can be used.
A wok can be used to make a steamer. You will need to find a round cake cooling rack or grill rack to fit the wok. Place the water in the bottom of the wok and place the dish of fish on the rack and cover the wok with a lid or aluminum foil. Do not let the water evaporate and clean and oil the wok immediately or it will start to rust.

Nutrition Facts : Calories 223.6, Fat 11.8, SaturatedFat 2.1, Cholesterol 42.1, Sodium 871, Carbohydrate 3.8, Fiber 0.7, Sugar 0.7, Protein 24.8

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