CHINESE STEAMED FISH

Alin and Sebastian at "Huettenhilfe" (Germany) have invited my to take part in a game that enables the participants to win various prizes (three kinds of books)...

My contribution to this event is a Chinese seafood main dish recipe that I cherish a lot. It consists of steamed fish fillets marinated in a tangy special sauce.

This "Chinese Steamed Fish" is very light, extremely delicate and really flavorful. I never tasted anything like this before! Not only is it healthy, but also very fulfilling taste-wise. The steamed fish is tender and fluffy and it's sauce is wonderfully spicy. When eaten with Thai jasmine rice, then it is heavenly!

Once you will have tasted that dish, you will no more long for the food of Chinese restaurants as you will have proved that it is possible to cook authentic and good-tasting Asian meals at home without creating a mess in your kitchen and without going into a trance while preparing complicated recipes that take hours...

Perfect for this spring or for the coming summer!

~ Chinese Steamed Fish ~
Original recipe by "Bon Appétit" and freely adapted by Rosa @ Rosa's Yummy Yums

Serves 2.

Ingredients:
2 or 350g Kale fillets, cut big pieces (5 cm/2 inch)
3-4 Tbs Dry rice wine (see infos)
1 Tbs Fresh ginger, minced and peeled
2 Big Cloves garlic, finely chopped
1 Tsp Dark soy sauce (see infos)
4 Tsps Light soy sauce (see infos)
1 1/2 Tsp Chinese white rice vinegar (see infos)
1 Tsp Sugar
1 1/2 Tsps Sesame oil
3 Tbs Fresh coriander/cilantro, chopped
1 Tbs Sesame seeds, roasted
Chopped green onions (optional, but highly recommended)
Pepper, to taste

~ The raw fish in it's marinade. ~

Method:
1. Place small cake rack in a large (31 cm/12-inch diameter) skillet or wok, then place a 23 cm (9-inch) diameter glass pie dish on the rack.
2. Put the fish in the glass dish.
3. Sprinkle lightly with pepper.
4. Mix together the wine, ginger, garlic, soy sauces, vinegar, sugar, sesame oil, 2 tablespoons coriander and 3/4 toasted sesame seeds.
5. Pour the mixture over the fish.
6. Put enough water into the skillet/wok to reach the depth of 2,5 cm (1 inch).
7. Bring the water to the boil.
8. Cover the skillet/wok and steam the fish until it is just opaque in it's center, about 10 minutes.
9. Transfer the fish to the plates, top with juices from dish and remaining 1 tablespoon cilantro as well as the chopped green onion.

Remarks:
Instead of kale fish, you can use red snapper fillets or any other white fish fillets.
The wine you should use is Chinese Shao-Hsing rice wine, but you can also use sherry or dry white wine.
You can perfectly well use a bamboo steamer or any kind of steaming device to prepare this recipe.
Don't oversteam your fish, it tends to dry it.

Serving suggestions:
Eat the steamed fish with fragrant Thai rice sprinkled with the remaining 1/4 toasted sesame seeds and serve it with stir-fried vegetables such as snow peas, broccoli, asparagus or bok choy.