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

January/February 2007

Your rating: None Average: 3.9 (43 votes)

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.



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

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

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

Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
6
Main Ingredient
Fish
Preparation/ Technique
Saute
Steam
Meal/Course
Dinner

Ethnic/Regional
American
Publication
January/February 2007
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