Apr 27, 2007
Yellow Pike with Ginger Soy Dressing
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
1 yellow pike, boned and split into two fillets
3 tbsp. minced ginger
1 tbsp. soy
2 tbsp. vegetable oil
4 tbsp. chopped green onions
- 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.
Oh my that sounds fine!
Posted by: Stew | Apr 27, 2007 5:41:24 PM