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Ginger-Steamed Fish with Troy's Hana-Style Sauce

:  January/February 2007

Your rating: None Average: 3.8 (35 votes)

This shoyu-based sauce with fresh ginger, garlic and sesame is a Hana classic. 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.


READER'S COMMENT:
"The recipe is a classic...the soy sauce or for that matter any ingredient can always be adjusted to taste. Note, the sauce is fantastic over steamed chicken; another classic. "
Ginger-Steamed Fish with Troy's Hana-Style Sauce Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

Fish

  • 6 5-ounce portions striped bass, halibut or any flaky white fish
  • 6 1/4-inch-thick slices peeled fresh ginger

Sauce

  • 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

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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; 0 g added sugars; 29 g protein; 1 g fiber; 466 mg sodium; 698 mg potassium.

Nutrition Bonus: Selenium (74% daily value), Magnesium (31% dv), Potassium (20% dv), very good source of omega-3s

Exchanges: 4 1/2 lean meat, 1 fat


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Recipe Categories

Type of Dish
Main dish, fish/seafood
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High potassium
Gluten free
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
6
Main Ingredient
Fish
Preparation/ Technique
Saute
Steam
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Entertaining, formal
Quick (total 30 min. or less)
Publication
January/February 2007
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