Fish Steamed with Ham, Mushrooms, Ginger, Garlic & Scallions
I prefer smoky, salty country ham for this dish, but prosciutto or even baked ham will also work. If you don't have peanut oil on hand, substitute any vegetable oil. Serve the fish with steamed rice to soak up every delicious drop of the sauce.
Ingredients
-
1 tablespoon peanut oil
-
3 medium-size fresh shiitake mushrooms, stems discarded, caps thinly sliced
-
1 ounce country ham, prosciutto, or any other ham, cut into small dice (about 1/4 cup)
-
2 teaspoons finely chopped fresh ginger
-
1 small clove garlic, minced
-
3/4 pound skinless cod, sea bass, haddock, or salmon fillet, cut in half
-
1 tablespoon dry sherry
-
1 tablespoon toasted sesame oil
-
1 tablespoon soy sauce or to taste
-
2 tablespoons thinly sliced scallions
Directions
1.
Heat the peanut oil in a saute pan (preferably nonstick) over medium heat. Add the mushrooms, ham, ginger, and garlic. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes. Set aside to cool.
2.
Meanwhile, bring a few inches of water to a boil in your steamer. (If you don't have a bamboo steamer, you can use a pot with a flat-bottom steamer insert, or you can rig your own steamer. Just cut the top and bottom from a tuna can to use as a support for the plate and find a covered pot deep and wide enough to accommodate everything.)
3.
Put the fish on a heatproof plate that will fit in your steamer. Sprinkle the mushroom mixture on top. Drizzle with the sherry and sesame oil. Carefully put the plate in the steamer. Cover and steam until the fish is just cooked through, about 10 minutes.
4.
Transfer the fish and juices to serving plates. Drizzle with the soy sauce, sprinkle with the scallions, and serve immediately.
Add Your Review
Recommended Recipe:
Tilapia Piccata
A light butter and caper sauce flavors the fish in this 20 minute dinner recipe.
See RecipeMore Great Recipe Ideas from Fine Cooking Magazine
