Steamed White Fish

Steamed White fish is a recommended Taihu Boat Dishes. White fish, as its name implies is white in colour and it is a good dish after it has been well prepared. The fish for the dish should be carefully selected, weighing around 0.5 kilogram (the best). The dish is usually prepared with shredded ginger with red and green pepper being delicately used. This dish has a good taste, pleasant texture and an aromatic smell.

About Taihu Boat Dishes

Taihu Boat Dishes first appeared in the Tang Dynasty, over 1,000 years ago, when the rich officials and merchants loved to hold banquets on boats so they could enjoy the beautiful scenery while dining. Since 1994, Boat Dishes have become well established in Guangfu town on the eastern bank of the Taihu Lake. There are now 13 magnificent boat restaurants standing on the fishing harbour which serve a variety of food, including fish dishes from the Taihu Lake as well as various kinds of home-style delicacies.

Recipe: Steamed White Fish

Steamed White Fish

This simple dish enhances the delicate flavor of fresh white fish. It takes little time to prepare and, when properly cooked, is absolutely delicious.

Ingredients for Steamed White Fish: Serves 3

3 tablespoons mirin
1 tablespoon shoyu or tamari
3-4 thin diagonal slices of ginger root
collard or cabbage leaves or heatproof plate
2 teaspoons toasted sesame oil
1 teaspoon light sesame or safflower oil dash chili oil (optional)
2 teaspoons ginger, peeled and cut into very thin julienne strips
2 scallions, cut on the diagonal into thin 11-inch strips
1 pound (approx.) white fish fillets (You may also choose a flounder, sole, snapper, scrod, sea bass, orange roughy, etc.)

Directions to cook Steamed White Fish

1, Mix the mirin and soy sauce in a large shallow dish. Coat all surfaces of the fillets with this marinade, then tuck the ginger slices under the fish and let it marinate for 20 to 30 minutes, turning once.

2, Arrange the fish on a heatproof plate or on a steamer tray lined with collard or cabbage leaves and steam over rapidly boiling water until just white throughout and flaky (about 9 minutes for each inch of thickness). If desired, transfer the fillets to a platter or to individual serving dishes. (If using a bamboo steamer lined with cabbage leaves, it will be attractive to serve as is.)

3, Heat the oil in a small skillet. Sauté the ginger and scallion for 30 seconds, then immediately arrange the vegetables over the fish and drip the remaining oil over the top. Serve hot.  Enjoy this nice Steamed White Fish recipe!

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