Steamed Ginger Fish With Mushrooms

Recipe Ingredients

1/3 lb	151g / 5.3oz	Mixed fresh mushrooms - (oyster
		Mushrooms, shiitakes, straw mushrooms,
		Common white mushrooms)
2 lbs	908g / 32oz	Skinless red snapper fillets
2 tablespoons	30ml	Dry white wine
2 tablespoons	30ml	Soy sauce
1/2 teaspoon	2.5ml	Oriental sesame oil
1 teaspoon	5ml	Oriental chili paste
1 teaspoon	5ml	Rice vinegar
1/2 teaspoon	2.5ml	Sugar
3		Green onions - smashed and slivered
3		Quarter-size ginger slices - peeled, and
		Cut in very thin strips
2		Garlic cloves - minced or pressed
1 tablespoon	15ml	Minced lemongrass - (abt 1 stalk)
2 tablespoons	30ml	Vegetable oil
		Fresh cilantro sprigs
1		Lime - thinly sliced

Recipe Instructions

Seafood Alternatives: rockfish, flounder

If necessary, quickly rinse the mushrooms in cold water and dry well. Thinly slice the mushrooms and set aside.

Rinse the fish well under cold water and pat dry with paper towels. Score lightly 3 to 4 times on each side with shallow diagonal cuts. Put the fish on a heatproof platter or plate.

In a small bowl, combine the wine, soy sauce, sesame oil, chili paste, rice vinegar and sugar. Pour the mixture over the fish. Scatter the green onion, ginger, garlic and lemongrass over the fish.

In a wok or deep pot, bring 6 cups of water to a boil. Put the platter of fish on a steamer tray, cover and place over boiling water. Steam until flesh is firm and white at the base of the cuts, 12 to 15 minutes.

Just before the fish is done, heat the oil in a medium skillet over high heat. Stir-fry the mushrooms for 30 seconds. Lift the covered steamer rack off the wok and remove the platter. Garnish the fish with mushrooms, cilantro sprigs and lime slices.

This recipe yields 6 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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