SOY-STEAMED FISH WITH SCALLIONS AND PISTACHIO

Soy-Steamed Fish With Scallions and Pistachio image

This simple Chinese method for steaming fish fillets on a plate yields remarkable results. If you don't have a steamer, use a large wok with a lid or a wide, deep skillet. The untraditional pistachios add a pleasant nuttiness, but feel free to leave them out. Serve with steamed rice for a satisfying, light-tasting meal.

Provided by David Tanis

Categories for two, quick, seafood, main course

Time 30m

Yield 2 servings

Number Of Ingredients 12

Ingredients

3/4 pound fish fillet such as sea bass, halibut or cod, about 2 inches thick
Salt
2 tablespoons light soy sauce
1 tablespoon Shaoxing wine (Chinese rice wine) or dry sherry
1 teaspoon granulated sugar
1/2 teaspoon sesame oil
1/2 teaspoon Chinese fermented black-bean paste or sauce (optional)
2 scallions, white and pale green parts only, cut into fine julienne
2 tablespoons pistachio oil or vegetable oil
1 1-inch chunk fresh ginger, peeled and cut into fine julienne
2 tablespoons toasted chopped pistachios, for garnish
Cilantro sprigs, for garnish

Steps:

Put fish fillet on a sturdy heatproof plate, salt lightly and set aside.
In a small bowl, mix together soy sauce, wine, sugar, sesame oil and bean paste.
Set up a steamer, large enough to accommodate the plate, with 2 inches of water in the bottom. Alternatively, use a large wok or deep, wide skillet fitted with a rack to keep the plate above the water.
Bring water to a rapid boil over high heat. Lay the plate in the steamer. Spoon soy sauce mixture evenly over fish and cover with lid. Steam fish for 8 to 10 minutes, until cooked through. (It should flake easily when probed with a fork.)
Using a large spatula, carefully remove plate from steamer and set on a kitchen towel to blot moisture. Arrange scallions over the fish fillet.
In a small pan, heat pistachio oil over medium-high heat until rippling. Add ginger, let sizzle for about 15 seconds, then spoon ginger and hot oil over fish.
Garnish with pistachios and cilantro sprigs, and serve immediately.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 2 grams, Sodium 631 milligrams, Sugar 3 grams, TransFat 0 grams