Lovely dinner
Had a lovely dinner with fish almost two weeks ago. I almost always love steamed fish because the flavor of the fish shines through, it’s delicate, and it comes with garnishes that I’m nuts about: cilantro, green onion and ginger. Here’s a recipe that combines the traditional ingredients in Chinese-style steamed fish dish with Southeast Asian flavor—fish sauce and lemon grass, and Japanese tradition—sake. The ingredients intermingled quite nicely I must say, they’re complementing each other rather than fighting to be noticed individually. Served this with steamed rice, sauteed vegetable dish and you’ll have a quite nice and round dinner.
Steamed Fish with Ginger-Wine Sauce
Yields 8 servings
3/4 cup thinly sliced green onions
1/4 cup fresh orange juice
3 tablespoons minced peeled fresh ginger
2 tablespoons sake (rice wine)
1 1/2 tablespoons fish sauce
1 tablespoon finely chopped peeled fresh lemon grass
1/2 teapoon sesame oil
1/2 teaspoon dried pepper flakes
1/2 teaspoon salt
1/4 teaspoon white pepper
4 (6-ounce) cod fillets
1/4 cup red bell pepper, cut into 1/8-inch strips
Cilantro sprigs to your liking
Combine first 11 ingredients in a 13×9-inch baking dish. Marinate fish in refrigerator 2 hours, turning occasionally.
Preheat oven to 350 degrees F.
Bake fish mixture (including marinade) at 350 degrees for 17 minutes or until fish flakes easily when tested with a fork. Garnish with bell pepper and cilantro.
Source: adapted from Cooking Light, January 2002
There’s nothing better than a really good piece of fish that is cooked simply. This sounds light and fresh
you’re right!
Comment by RecipeGirl — February 24, 2008 @ 6:59 am
This looks like a lovely delicate dish, perfect for the up and coming Spring. Can’t wait to try it.
i can’t wait for spring either! the weather here isn’t so bad though…
Comment by Noble Pig — February 24, 2008 @ 9:25 am
hai Eliza, salam kenal dari lisa. Blogsnya(semuanya)keren banget. Ih seneng banget ngeliatnya. Rasa2nya dulu2 pernah juga mampir di blognya tambatan hidup, eh sekarang nemu lagi. Langsung di add ke favourite.Thanks yah.
hi back
salam kenal juga…makasih loh udah dipuji, kadang masih belepotan koq 
saya tadi udah liat2 blogmu juga, pernah tinggal di US ya?
Comment by lisa — February 24, 2008 @ 7:27 pm
Oh yes…I know this is a delicious steamed fish dish. I tried similar combination for the sauce before – just that I did not use Jap. sake. I use the normal Chinese rice wine. So simple, and light yet so flavorful.
i could live just by eating fish
Comment by tigerfish — February 25, 2008 @ 6:15 am
Oh sake in steamed fish, what a wonderful idea!
hi Gattina!
Comment by gattina — February 25, 2008 @ 8:02 pm
Your food looks beautiful as ever.I sen you a little award.Well done.
another homework for me, eh Nina?
Comment by Nina — February 26, 2008 @ 12:44 am
Love it! I am giving this recipe a go when I get my next fish from the market. You read my mind!
we’re eating healthy food together!
Comment by rowena — February 26, 2008 @ 4:14 am
miam, délicieux!!
hi Lory, thanks for visiting!
Comment by lory — February 29, 2008 @ 4:08 am
Liz, dinner nya healthy.
iya dong
Comment by dwiana — March 2, 2008 @ 8:39 am
fufufu…i miss cooking light mag.
Dit, liat aja di internet kalo mau resep2nya & mereka jg ada cooking light club, bisa join, bisa coba resep2
Comment by dita — March 4, 2008 @ 1:06 pm
This looks great! I love asian flavors with fish.
Comment by Anticiplate — March 9, 2008 @ 10:47 pm