Update my dinner status, I'm making this tonight.
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2 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 whole Rockfish or Sea Bass, or 1 fillet of Salmon (make sure it fits in your st
- 1 Garlic sliced
- 1 Scallions sliced diagonally, separate greens from whites
- 1 Ginger julienned
- 1 Cilantro cleaned thoroughly!
- 1 Dried shiitake mushrooms soaked overnight in water and then sliced thin
- 1 tbsp rice wine or white wine
- 2 tbsp Oil
- 1 Dark soy sauce
Preparation
1. Descale fish and rinse. Semi-pat dry and arrange in steaming vessel (if fillet, skin side down).
2. Sprinkle wine over fish.
3. Arrange garlic, ginger, greens of scallions, and mushrooms on top of fish. Save a little garlic and ginger for later.
4. Steam the fish until the fish flakes with a fork.
5. Cover fish with cilantro.
6. In separate wok/pan, heat oil and leftover garlic, ginger, and whites of scallions. Cook for a minute, then pour overtop the cilantro – this will cook the cilantro.
7. Add dark soy sauce on top to taste!
