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Apr 27, 2007

Yellow Pike with Ginger Soy Dressing

Yellowpikedinner600
Above, dinner with ingredients from Grand Asia Market in Cary: yellow pike with ginger soy dressing (see inset for dressing close-up),baby Shanghai greens, and enoki mushrooms.

Steamed Yellow Pike with Ginger Soy Dressing

Prep time: 15-20 min. (includes prep for greens)
Cook time: 15-20 min. (includes cooking time for greens)
Serves: 2 to 3

Ingredients:

    1 yellow pike, boned and split into two fillets
    coarse salt
    cilantro
    3 tbsp. minced ginger
    1 tbsp. soy
    2 tbsp. vegetable oil
    4 tbsp. chopped green onions

Preparation:

  • Place fish skin side up in a steamer.
  • Dust fillets with salt
  • Steam (with greens alongside if convenient) until done (piercing liquid runs clear or flesh just barely opaque)
  • While fish is steaming, heat ginger in vegetable oil on medium or medium low heat (just enough to soften).
  • Add soy.
  • Add any white stalky parts of the green onion, and cook until these parts are warmed through.
  • Add green parts of the green onion and stir in.
  • Remove from heat.

Plate the fish, top with a little bit of the ginger dressing and a scattering of cilantro.

Variations to consider:

  • Substitute 1/3 sesame oil for vegetable oil.
  • Make more dressing and dress fish prior to cooking, and bake instead of steaming.

I love a good steamed fish, and one of the best I ever tasted was Lantern's steamed grouper with black bean sauce, which I had only a bite of (because it was somebody else's meal).  I tried imitating the recipe with frozen tilapia and black bean sauce from the jar.  Bleah.  I mean, it was OK.  But in comparison, bleah.  I had been meaning to retry the idea but hadn't gottten around to it until recently. 

For this meal, I told the folks at Grand Asia Market what I more or less wanted to do, and they suggested both the fish and the dressing.  Did you know that Grand Asia Market and its affiliated restaurant will sell you a fish (live or on ice) and cook it up for you right there and then? Holy cats -- that's cool.

01:00 PM in Recipes | Permalink

Comments

Oh my that sounds fine!

Posted by: Stew | Apr 27, 2007 5:41:24 PM