Ingredients
-
4
-
-
1/2
-
3
-
-
1
-
1 1/4
-
1/4
-
-
-
-
-
-
-
Directions
Steamed Fish With Ginger and Scallions, You can certainly make this fish in a bamboo steamer, but I have found it works well done in foil packets in the oven–and there’s a bonus–nothing to wash., used the traditional bamboo steamer to make this recipe. It came out quite tender and flavorful. My husband was not overly fond of the garnishes, and I personally could have got by with just the regular sauce myself. There was a lot of leftover sauce, saved it for later. Would definitely make again. Reviewed for ZWT 2008
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Steps
|
1
Done
|
Preheat the Oven to 375f. |
|
2
Done
|
Place Each Fish Fillet on a Large Piece of Aluminum Foil. |
|
3
Done
|
Combine the Smashed Ginger, Scallions, Oil and Salt and Pepper and Distribute the Mixture Among the Four Pieces of Fish. |
|
4
Done
|
Bring Up the Ends of Each Piece of Foil and Close Up to Form Four Loose Pouches. |
|
5
Done
|
Place the Four Pouches on a Cookie Sheet and Place in the Oven For About Ten Minutes. |
|
6
Done
|
While the Fish Is Cooking, Make the Sauce by Combing the Ingredients and Stirring Until the Sugar Is Dissolved. |
|
7
Done
|
Open One Foil Packet and Make Sure Fish Is Coked Through. |
|
8
Done
|
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. |
|
9
Done
|
Drizzle the Hot Oil Over the Fish and Serve, With Extra Sauce on the Side. |
