Chinese-style Steamed Fish
Steaming infuses fish fillets with the flavors of ginger, star anise, garlic, cilantro and other aromatics.
Servings 4
Ingredients
- 1 to 2 stalks lemongrass optional
- 2 scallions divided
- 2 teaspoons minced peeled fresh ginger
- 2 small garlic cloves minced
- 2 whole star anise
- 3 tablespoons chopped fresh cilantro divided
- 4 6-ounce tilapia fillets (or other mild white fish)
- freshly ground black pepper
- 3 tablespoons dry sherry
- 4 teaspoons soy sauce
- 1-1/2 teaspoons oriental sesame oil
Instructions
- Place a round wire cake rack inside a deep, lidded skillet large enough to accommodate a 9-inch glass pie plate. Pour water into the skillet so it's as deep as possible without touching the pie plate.
- Bruise the lemongrass stalks with the side of a knife, then slice into sections diagonally to expose the fragrant insides. If you can't find lemongrass, you can use the zest of half a lemon or just leave it out altogether. Slice one of the scallions into 2-inch segments, also bruising it with the side of a knife. Scatter the lemongrass, scallion, ginger and garlic in the pie plate.
- Arrange the fish fillets on the bed of aromatics and nestle the star anise among the fillets. The fillets may be a little crowded, but that's okay. Drizzle the sherry over the fillets. Mix the soy sauce and sesame oil in a small bowl and drizzle it over the fillets. Season the fillets with freshly ground pepper.
- Cover the pan and bring water to a boil over medium-high heat, then reduce to a simmer. Steam the fish until just opaque in the middle, about 10 minutes for fillets 1 inch thick. For thinner fillets, try 8 minutes or so. Meanwhile thinly slice the remaining scallion.
- Transfer fillets to individual plates with a slotted spatula. Spoon some of the cooking liquids over the fillets (if you steamed a whole fish, I wouldn't do this—the liquids would probably be too fishy). Top with remaining cilantro and scallion slices. Serve.