Two steamed fish dishes for dinner last Monday. They cooked at the same time in two separate steamer racks. It’s an experiment on how much different two dishes can taste with the addition/omission of an ingredient or two.
Rice wine was added to the first and omitted in the second. The first was garnished with onion leaves, the second with cilantro. Personally, I like the second version better but that might be because I am partial to cilantro.
To cook the steamed fish…
Steamed fish fillets with rice wine
- 1 fish fillet dory, maya-maya, tilapia or any white fleshy fish, about 250 grams
- 1 and 1/2 tablespoons light soy sauce
- 1 and 1/2 tablespoons rice wine sake or mirin may be substituted
- 1 teaspoon sesame seed oil
- 2 tablespoons onion leaves white and light green portion, cut into 1-inch lengths
- 2 tablespoons finely sliced ginger
- 2 tablespoons onion leaves dark green portion, cut into 1-inch lengths
- Cut the fish fillet into serving size portions or leave it whole. Arrange on a heat-proof plate.
- Mix together the soy sauce, rice wine and sesame oil. Pour over the fish.
- Scatter the ginger and white and light green onion leaves over the fish.
- Steam over briskly boiling water for 20 minutes.
- Sprinkle with the dark green portion of the onion leaves before serving.
In the second version, rice wine was omitted. And, instead of the dark green portion of onion leaves for garnish, I used Vietnamese cilantro. Carrot strips were also added. The fish fillet was cut into smaller pieces for this dish because I intended it to be a la dimsum. Alas, the fish got eaten with rice.