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.
Active Time: 20 minutes |
Total Time: 20 minutes
6 5-ounce portions striped bass, halibut or any flaky white fish
6 1/4-inch-thick slices peeled fresh ginger
1/4 cup minced peeled fresh ginger
1/4 cup chopped garlic
1/4 cup sesame seeds
2 tablespoons grapeseed oil, or canola oil
2 tablespoons toasted sesame oil
1/4 cup reduced-sodium soy sauce
2-3 scallions, thinly sliced, for garnish
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.
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.
Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions.
Per serving :
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