STEAMED FISH WITH GINGER

Yield: 10 servings

Ingredient Amount

Hake filet (or other flaky white ocean fish) 5 #

Cut into 5-6 oz portions

Seasoning

Soy sauce 1 Cup

Shao Xing 1 Cup

Sesame oil ½ Cup

Black pepper, freshly ground t.t.

Dry cured ham, julienne 8 oz.

Fat from ham, skin removed 8 oz.

smeared into paste

Ginger, very fine julienne 1 oz.

Scallion, cut into 8 ea.

very thin, 2" bias pieces, to match ginger julienne

Method

1. Score flesh of fish ¼” deep at 1” intervals from, sprinkle with pepper.

2. Combine Shao Xing, oil, and Soy Sauce in a small bowl. Place fish, 3 portions per pan, into 2” deep ½ hotel pans and portion soy sauce mixture evenly between the pans.

3. Smear fat paste into scores on fish, sprinkle ham, ginger, and scallions over each fish. Cover dishes with plastic wrap and refrigerate until ½ hour before service.

4. ½ hour before service set up a wok steamer and preheat. While steamer comes up to temperature remove fish from refrigerator and allow to come to room temperature.

5. 15 minutes before service place fish in hot steamer and cook until done – about 12 minutes – internal temperature at thick end of fish should be 140°F.

6. Remove large scallion pieces and scatter surface of cooked fish with slices of freshly cut scallions to garnish.

7. Serve with steamed or stir fried bok choy and fried rice.

Wok Steamer Set Up

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