Steamed Fish With Ginger And Scallions

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 4 fish fillets (halibut or a fleshed fish of your choice)
• salt and pepper
• 1/2 inch fresh ginger, peeled and smashed
• 3 scallions, sliced and smashed
• 1 cup soy sauce
• 1 1/4 cups chicken stock, hot, preferably homemade and unsalted
• 1/4 cup sugar
• fresh cilantro
• 2 tablespoons scallions, julienned
• 2 tablespoons fresh ginger, peeled, julienned
• 1 ounce sesame oil, heated

Recipe

• 1 preheat the oven to 375°f.
• 2 place each fish fillet on a large piece of aluminum foil.
• 3 combine the smashed ginger, scallions, oil and salt and pepper and distribute the mixture among the four pieces of fish.
• 4 bring up the ends of each piece of foil and close up to form four loose pouches.
• 5 place the four pouches on a cookie sheet and place in the oven for about ten minutes.
• 6 while the fish is cooking, make the sauce by combing the ingredients and stirring until the sugar is dissolved.
• 7 open one foil packet and make sure fish is coked through.
• 8 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 drizzle the hot oil over the fish and serve, with extra sauce on the side.