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Serves 4:
1 pound California halibut fillets or steaks
2 inch piece of fresh ginger, julienne cut
3 green onions, julienne cut
1 Tbsp. soy sauce
4 Tbsp. rice wine (sake)
2 cups cooked rice
Instructions:
Place fillets in a shallow dish, cover with green onion and ginger. Combine liquid ingredients and pour over fish. Marinate fish for 10 minutes.
To poach fillets: Use a bamboo or metal steamer. Set steamer rack over boiling water. Water should not touch the rack. Place fillets on a plate and set on the rack. Pour remaining marinade over fillets, cover and steam 10 minutes per inch thickness of fillets. (No need to turn fish during cooking.) Fish is done when flesh turns opaque and flakes easily with a fork.
Nutrition (per serving): calories 319; protein 31 gm; carbohydrate 23 gm; fat 8.9 gm; cholesterol 68 mg; sodium 304 mg
Just before serving, pack a 1/2 cup measure with cooked rice and turn out on individual dinner plates. Gently flatten the mound with the back of a spoon to form a round pillow shape. Serve the steamed fish on the rice pillows, pouring some hot marinade liquid over each fillet. Garnish with a slice of lemon and an onion flower.
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