Ginger-Steamed Fish with Troy's Hana-Style Sauce (Printer-Friendly Version) | Eating Well
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Ginger-Steamed Fish with Troy's Hana-Style Sauce

http://www.eatingwell.com/recipes/ginger_steamed_fish_with_troys_hana_style_sauce.html

From EatingWell:  January/February 2007

This shoyu-based sauce with fresh ginger, garlic and sesame is a classic at the Hotel Hana-Maui, Hawaii. Aloha Shoyu is the preferred brand at the hotel. (We use reduced-sodium soy sauce to keep the sodium in check.) Chef David Patterson prepares the dish with onaga, a red snapper only found in the Hawaiian waters; it's tender, sweet and mild in flavor. We found that halibut and other white fish were also delicious. Serve with steamed brown rice and Green Papaya Salad.

6 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

Fish

Sauce

Preparation

  1. To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. (If you don’t have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.) Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.
  2. To prepare sauce: Meanwhile, combine minced ginger, garlic and sesame seeds in a small bowl. Heat grapeseed (or canola) oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more.
  3. Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions.

Nutrition

Per serving : 270 Calories; 14 g Fat; 1 g Sat; 6 g Mono; 69 mg Cholesterol; 6 g Carbohydrates; 29 g Protein; 1 g Fiber; 466 mg Sodium; 698 mg Potassium

Exchanges: 4 1/2 lean meat, 1 fat