STEAMED FISH WITH GINGER AND SCALLIONS
You can certainly make this fish in a bamboo steamer, but I have found it works well done in foil packets in the oven--and there's a bonus--nothing to wash.
Provided by Chef Kate
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- Place each fish fillet on a large piece of aluminum foil.
- Combine the smashed ginger, scallions, oil and salt and pepper and distribute the mixture among the four pieces of fish.
- Bring up the ends of each piece of foil and close up to form four loose pouches.
- Place the four pouches on a cookie sheet and place in the oven for about ten minutes.
- While the fish is cooking, make the sauce by combing the ingredients and stirring until the sugar is dissolved.
- Open one foil packet and make sure fish is coked through.
- If so, place each piece of fish on an individual serving plate on which you have pooled a tablespoon or two of the warm sauce and garnish with the julienned scallions and ginger.
- Drizzle the hot oil over the fish and serve, with extra sauce on the side.
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