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Sablefish (1)
-- Marinade
Ginger
Soy Sauce
Sugar (2)
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Scallions
Oil (4)
Rice Wine (5)
-- Serve with
Jasmine rice
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Prep - (30 min - 20 min work + 25 min clean
and fillet Sablefish)
- Cut skinless SABLEFISH fillets into the size you'd like.
Four pieces is probably good.
- Peel and grate GINGER fine. Place it in a cloth and wring it
out, keeping the juice and discarding the solids.
- Mix together Ginger Juice, Soy Sauce, and Sugar.
Mix with Sablefish to coat and marinate for 20 minutes at room
temperature, or 1 hour in the refrigerator, turning now and then.
- Cut SCALLIONS, green part only, diagonally into 1-1/2 inch
lengths. Keep the white part for other recipes.
Run - (20 minutes)
- Make your Steamed Jasmine Rice and keep warm.
- Drain Sablefish and place on a dish, 1/2 to 3/4 inches deep
and large enough so the pieces don't touch. Arrange Scallions
around the fish.
- Set the dish in the steamer (See Steamer)
and Photo. Make
sure the dish is as level as possible. Place Cool Water in the
steamer and bring it to a boil uncovered over high heat. Once it
boils, cover it. The fish should be ready in about 4 minutes.
- In a small sauce pan, heat Oil, then ladle in Rice Wine.
Let sizzle for just a few seconds and take off heat.
- Arrange Rice on a plate. Top with Fish and
Scallions, then spoon Rice Wine Sauce over the fish and
serve immediately.
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