Sole, a nice simple filet lends itself to a very gentle method of cooking, steaming. Rolled up on a bed of mixed Chinese vegetables and steamed on a plate in the bamboo steamer… just a perfect fish to go with rice and wine.
Here’s what you’ll need:
4 fresh sole fillets (about 5 ounces each)
4 tablespoons soy sauce, divided
3 tablespoons dry white wine
1 1/2 teaspoons minced fresh ginger root
1 teaspoon onion powder
1/2 teaspoon sugar
1 large carrot, cut into julienne strips
3 baby bok choys chopped
3 tablespoons minced green onions and tops, divided
Combine 3 tablespoons of soy sauce, wine, ginger, onion powder and sugar in shallow dish. Then add the sole fillets letting is marinade for ten minutes, five minutes for each side.
Meanwhile, toss carrot and bok choys together with remaining 1 tablespoon soy sauce in small bowl; pour off excess sauce. Transfer the vegetables to an 8-inch round heatproof plate.
Remove sole fillets from marinade; spread out flat. Sprinkle 2 tablespoons green onions evenly over fillets. Starting at thin end, roll up the fillets, and arrange them seam side down, on vegetables. Place plate on large steamer rack set in large pot or wok of boiling water. (Do not allow water level to reach plate.)
Cover and steam 12 minutes, or until fish flakes easily when tested with fork. Sprinkle remaining 1 tablespoon green onion evenly over fish once you’ve plated up the portions.
I got a very good price on some Pollock fillets so I decided to steam them up yesterday. I often use a bamboo steamer rack with my wk to steam fish fillets because if feel that the natural materials add to the cooking experience, even though that sounds way too ‘hippie’. To prevent the fillets from sticking, I use romaine lettuce leaves. Place the leaves over the bamboo slats and then place the fillets on the leaves, yeah its kind of ‘hippie’ sounding.
Here’s that you’ll need:
Romaine lettuce leaves
Duck Walk White wine
For the homemade tartar sauce:
1 cup mayo
2 tablespoonsIndiapickle relish
1 tablespoon minced red onion
1 tablespoon lemon juice
As mentioned above, place the fillets in the bamboo rack. Put ½ cup water ½ cup wine, and lemon slice into the wok. Then place the bamboo rack into the wok and slowly steam the fillets.
In a medium bowl, combine the mayo, relish, onion, and lemon juice. Mix this thoroughly and sever along side the fish.
Haddock is a popular, plentiful, meaty, tasty, fish that is a good choice on our sustainability scale. Grill it, broil it, fry it, poach it, bake it, but we will make it steamed so that we highlight the mildness of the fish in comparision to the bold flavor of the salsa. So, don’t use too much salsa, a little goes a long way as far a flovoring the fish is concerned.
Here’s what you’ll need:
2 lbs local haddock fillets
steam the fillets. I use a bamboo steamer rack in my wok to lay out the fillets. Keep an eye on them they steam quick.
For the salsa:
2 cups Corn
2 Poblano Chilies
1/2 Red Onion
1/3 Cup Chopped Cilantro
½ Lime’s Juice
Sea Salt and Pepper to Taste
Take two cups of cooked corn and add finely dice Poblano peppers, onion, and jalapeños. Toss in the cilantro, and squeeze the juice of half a lime and then add some sea salt and a little pepper to taste.
Save the other half of the lime for tequila shots!