Steamed Fish with Chinese Herbs
Ingredients:
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dry sherry or white wine
- 1 teaspoon toasted sesame oil
- 12 ounces fish fillets (such as red snapper or rock cod)
- 2 tablespoons grated fresh ginger
- Freshly ground pepper
- 3 scallions, slivered
- 1⁄4 cup chopped fresh cilantro (optional)
Directions:
Mix soy sauce, sherry, and sesame oil in small bowl. Rub fish with the soy sauce mixture and place in a glass pie plate. Sprinkle ginger evenly over the fish. Sprinkle fish with pepper to taste. Bring water to boiling in a steamer (either a Chinese bamboo steamer or a large pot with a steamer insert that will hold the plate with the fish). Place fish above the steam; cover and cook for 6 to 8 minutes or until fish is cooked through. Sprinkle with the scallions and, if desired, cilantro. Serves 2.
