Best Steamed Fish With Ginger Mushrooms Recipes

STEAMED SEA BASS WITH GINGER AND CHINESE MUSHROOMS

Steps:

• Fill a wok three-quarters of the way up with water and place over high heat. Bring the water to a simmer.
• Place the fish on a plate. Cut 5 or 6 slits into the skin on both sides. Sprinkle the fish with salt and ground white pepper.
• Place a few pieces of ginger into the slits of the fish, and then stuff the cavity with the remaining ginger and the shiitake mushrooms. Pour the rice wine over the fish, place the fish in a bamboo steamer and close the lid.
• Place the steamer over the simmering water in the wok and steam until the fish is cooked and the flesh flakes apart with a fork, 10 to 12 minutes.
• After 10 minutes, sprinkle the scallions and sliced wild mushrooms on top of the fish and steam for 2 minutes more before serving. Serve immediately with the rice.
• Cook's Note: Also pairs well with a side of stir-fried vegetables such as bok choy or kai lan.

STEAMED FISH WITH GINGER

Steps:

• Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
• Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
• Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
• Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

STEAMED FISH WITH GINGER

Steps:

• Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
• Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.
• Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
• Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.

CLASSIC STEAMED FISH WITH PORK, MUSHROOM, AND NOODLES

Steps:

• To make the filling, heat the oil in a 10-inch skillet over medium heat. Add the onion and ginger and sauté for about 1 minute, or until fragrant. Add the pork and mushrooms and use chopsticks or a spatula to break the meat into small pieces so that it will be well distributed later. Cook, stirring, for about 2 minutes, or just until the pork is no longer pink, then remove from the heat. Add the fish sauce, noodles, and scallions and stir for about 1 minute, or until the noodles are soft and transparent. Season to taste with pepper and set aside. (The filling may be prepared up to 4 hours in advance. Let cool, cover, and refrigerate; bring to room temperature before using.)
• Rinse the fish well, removing any membranes and blood that the fishmonger may have overlooked. Generously rub the fish inside and out with salt, then rinse thoroughly under cold running water. Pat the fish dry with paper towels. Lay the fish flat on your work surface and, with a sharp knife, score it crosswise at 3 or 4 places, spacing the slits about 1 inch apart. (See Note for scoring tips.)
• Set aside a few white scallion strips for garnish and tuck the remainder into the score marks. Select a heatproof plate or nonreactive cake or pie pan 1 inch smaller in diameter than your steamer tray. (Ideally, you will be able to serve the fish from whatever you choose, thus avoiding the need to transfer it to a serving plate.) Lay the fish on the plate or pan, bending it as needed. Stuff half of the filling in the cavity and arrange the rest over the fish. Put the tomato wedges on top and place the plate in the steamer tray.
• Fill the steamer pan half full with water and bring to a rolling boil over high heat. Place the tray in the steamer, cover, and steam the fish for 18 to 22 minutes, or until a knife inserted at the thickest part easily pierces the flesh all the way to the bone.
• When the fish is done, turn off the heat. Use pot holders or a Chinese steamer retriever (see Note) to remove the plate or pan from the steamer (you may find it easier to put the steamer tray on the counter first). Since the dish is hot, I like to slide it onto a platter and carry it to the table. If you want to transfer the fish to a warmed serving platter, use 2 wide spatulas, and remember to pour the delicious juices onto the platter, too. Garnish with the reserved scallion strips and the cilantro. Serve immediately.
• For beautiful score marks, hold the knife at a 45-degree angle to the backbone, with the blade pointed toward the head. Make the first cut about 1 inch below the collar and continue from there. Stop 2 inches from the tail or it may break off during cooking. Each cut should be about three-fourths of the way to the bone.
• A Chinese steamer retriever is an ingenious three-armed gadget that expands to grip onto the lip of a bowl or plate used for steaming, making removal from a hot steamer tray a snap. Constructed of thin aluminum and plastic, it looks wimpy but isn't. Put your thumb through the ring and move the plastic part like a syringe. The arms open and close to reach around an item and grasp it tight. This inexpensive gadget is sold at Chinese housewares and restaurant-supply shops. Remember, though, it only works on dishes with a lip.
• Once you have delivered the fish to the table, take the lead to serve your guests. Use a serving spoon to dig into and lift pieces of flesh gracefully from the bone. Th e score marks are good guides. Make sure garnishes and juices are included with each portion. Once the top side has been eaten, gently peel the central bone away from the flesh. This may be done by holding the neck with chopsticks and peeling it back from head to tail, or vice versa. Toward the end, use the serving spoon to support the removal of the bone in one piece. Set the bone to one side of the platter. Carefully push the short bones edging the fish away from the flesh and continue the feast.
• It is customary to eat both the skin and the flesh of a whole fish. The fish cheeks are saved for special guests. And the eyes are for connoisseurs.

STEAMED FISH WITH GINGER & MUSHROOMS

Steps:

• Put the prepared fish on to a plate slightly larger than itself, which will fit into your steamer (or you could put it into a large saucepan on an inverted saucer).
• Place all the remaining ingredients except the garnish on top of the fish; put in steamer and cook for approximately 20 minutes.
• Remove and garnish with coriander.