STEAMED FISH WITH GINGER AND SCALLIONS

Steamed Fish With Ginger and Scallions image

Provided by Chef Kate

Categories Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 fish fillets (halibut or a white fleshed fish of your choice)
salt and pepper
1/2 inch fresh ginger, peeled and smashed
3 scallions, sliced and smashed
1 cup soy sauce
1 1/4 cups chicken stock, hot, preferably homemade and unsalted
1/4 cup sugar
fresh cilantro
2 tablespoons scallions, julienned
2 tablespoons fresh ginger, peeled, julienned
1 ounce sesame oil, heated

Steps:

Preheat the oven to 375°F.
Place each fish fillet on a large piece of aluminum foil.
Combine the smashed ginger, scallions, oil and salt and pepper and distribute the mixture among the four pieces of fish.
Bring up the ends of each piece of foil and close up to form four loose pouches.
Place the four pouches on a cookie sheet and place in the oven for about ten minutes.
While the fish is cooking, make the sauce by combing the ingredients and stirring until the sugar is dissolved.
Open one foil packet and make sure fish is coked through.
If so, place each piece of fish on an individual serving plate on which you have pooled a tablespoon or two of the warm sauce and garnish with the julienned scallions and ginger.
Drizzle the hot oil over the fish and serve, with extra sauce on the side.