Cantonese Steamed Trout or Flounder

I guess her hand got tired?

From the box of L.R. from Winston-Salem, North Carolina.

Cantonese Steamed Trout or Flounder

3 Tbsp. rice wine
3-4 slices fresh ginger, minced and then mashed
2 Tbsp. low-salt soy sauce
1-1/2 lbs. trout or flounder
Cabbage leaves

Fried rice, or Asian noodles
2″ piece fresh ginger, peeled and cut into thin shreds
1 green onion cut into 2″ pieces, then into shreds
2 Tbsp. soy or vegetable oil (not olive)
1 Tbsp. toasted sesame oil
Cracked black pepper

Combine rice wine, ginger and soy sauce in a small bowl. Mash ginger with the back of a spoon–release flavor. Let sit 5 to 10 minutes to blend. Rub fish with marinade, let stand at room temperature for 20 minutes.

While marinating, prepare steamer. Line steamer (12″) with cabbage leaves. Place fish on top of leaves. Cover and steam fish over boiling water–2 or 3 minutes–then high simmer for 7 or 8 minutes per inch of thickness or until fish flakes. Transfer to dish containing hot fried rice, sprinkle with ginger and green onion.

Heat the two oils over high heat just until they begin to smoke. Remove from heat immediately, and drizzle over the fish. Season with freshly cracked black pepper. Garnish with fresh cilantro sprigs.

Serves 4.

Chef’s Tip: Best served on a bed of fried rice, Asian sesame noodles or vegetable lo mein (available packaged or from the deli). To serve, warm on a heatproof platter in the microwave.

*Scotch may be substituted. [Presumably for the rice wine.]

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