Fish fillets Chinese recipe
I n this video, Chinese cooking authority Chef Shirley Cheng of the renowned Culinary Institute of America shows us how to make Steamed Scallion-Ginger Fish Fillets with Bok Choy. A simple sauce of soy sauce, sugar, rice wine, five-spice powder, and fresh ginger is used to marinate and finish the fillets. In coastal Canton, whole fish is often steamed with this sort of sauce, but steaming fillets is much easier at home (and just as tasty). You can use just about any thin, white fish fillet, such as halibut, sole, flounder, catfish, or trout. In the video, Cheng devises a steamer out of a ramekin with a plate on top—and removes it with her bare hands. Unless you have the typically tough hands of a chef, use pot holders or lift the fish out with a spatula. Or simply use a bamboo steamer or a regular steamer, as described in the recipe. Before the dish is served, it is topped with sliced scallions and hot oil, in typical Cantonese style.