GINGER STEAMED FISH WITH CAPER DRESSING

Ginger Steamed Fish with Caper Dressing image

This recipe requires a steamer for the fish, and is combines it with an excellent caper dressing. The addition of the fresh ginger, will add a layer of flavor to the fish as it steams, and the caper dressing will really kick up the taste. An excellent, healthy dinner in under 30 minutes. Well, are you ready... Let's get into...

Provided by Andy Anderson !

Categories Fish

Time 20m

Number Of Ingredients 10

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Ingredients

1 c long-grain white rice, cooked according to directions
1/2 c frozen peas
2 medium pieces fresh, firm white fish, like haddock, hake, cod, or pollack
2 medium knobs fresh ginger, thinly sliced lengthwise
1 medium lemon, thinly sliced into disks
THE CAPER DRESSING
2 Tbsp salted capers, drained
2 Tbsp sweet butter, unsalted
2 Tbsp olive oil, extra virgin
2 Tbsp lemon juice, freshly squeezed

Steps:

1. Add the peas to a pot with the rice, and water, and then prepare the rice according to the package directions, leave covered in the pan, and set aside.
2. THE CAPER DRESSING
3. Add the capers, butter, and olive oil in a frying pan, and cook over medium heat until the capers are crisp, about 4 minutes.
4. Remove from the heat, and then add the lemon juice, leave covered in the pan.
5. STEAMING THE FISH
6. Chef's Note: To steam fish, you will need a steaming basket or perforated container that sits in, or over, a pan filled with boiling water. The steam from the water rises up through the holes and cooks the food inside the container or basket. There are different types of steaming baskets and containers available, including bamboo steamers, saucepan steamer inserts and expanding steamer baskets. For this recipe I will be using a bamboo steamer.
7. Add the sliced ginger to the bottom of the steamer basket, and then place the fish filets on top of the ginger.
8. Place the sliced lemons on top of the fish.
9. Fill the pan that you will be using to steam the fish about 1/3 full of water, and bring to the boil.
10. Chef's Tip: It is important that the steamer basket fits neatly into the pan to ensure that the steam cannot escape from around the sides. It is also important that the water doesn't touch the bottom of the steamer basket or the food will sit in the water and be poached or boiled, not steamed.
11. Place the steaming basket over the boiling water and then cover tightly with the lid.
12. Chef's Note: As the steaming process continues, the sliced ginger will infuse excellent flavor into the fish from the bottom, and the lemon will add flavor to the top.
13. Remove the basket from the pan immediately.
14. Divide the cooked rice on two serving plates.
15. Add the filets over the mound of rice on each plate, and then drizzle with the caper sauce.
16. Serve immediately.
17. Keep the faith, and keep cooking.