Chinese Restaurant-Style Maui Steamed Fish Recipe

Calories

298kcal

Carbs

18g

Fat

11g

Protein

30g

Sodium

809mg

Sugar

11g

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Recipe

Ingredients:

Steamed Fish:

600g mild-favoured white fish (Sea Bass was used in this preparation)
1 thumb-size piece of ginger peeled and sliced lengthwise

Garnish:

1/2 thumb-size piece of ginger, peeled and julienned
2 stalks scallions, cut into 2" lengths and julienned and soaked in ice cold water to curl
Small handful of fresh cilantro leaves

Sauce:

2 tablespoon olive oil
1/4 cup Maui Rib Sauce
1 teaspoon sesame oil
1/4 teaspoon white pepper

Steamed fish is a simple, traditional dish served at Chinese restaurants. Despite being a simple recipe, a few ingredients are key to creating the perfect steamed dish. The first is the fish; a delicately flavoured white fish is best - like Sea bass, Tilapia, Cod, Grouper or Haddock. The second is the aromatics - scallions, ginger and cilantro adds so much flavour to the dish. Finally, the sauce - salty, slightly sweet and nutty from the sesame oil! The Maui rib Sauce is the perfect shortcut to making this star seasoning!

Preparation:

	1.	Add the sliced ginger to the bottom of a heat proof rimmed plate and place fish, skin down over top of the sliced ginger.
	2.	In the meantime, warm a large rimmed plate in the oven.
	3.	Add an inch or 2 of water to a large lidded wok or pot. Add steaming rack to raise the plate and to prevent water from boiling over into the plate. Heat on high and bring water to a boil. Place the plate with the fish on top of the rack. Cover lid and steam for 8 minutes.
	4.	Drain curled scallions and set aside.
	5.	In a bowl, add Maui Rib Sauce, sesame oil and white pepper. Whisk to combine. Set aside.
	6.	Once fish is cooked, remove the plate from the wok. Remove warm plate from the oven. Using a large spatula, carefully lift fish and place it onto the warmed plate. Discard the sliced ginger and liquid collected on the steamed plate.
	7.	Garnish the top of the fish with julienned ginger, scallions and cilantro leaves.
	8.	Add the olive oil to a small saucepan. Heat on high until hot and shimmering. Remove pan from heat and carefully pour the hot oil over the ginger, scallions, cilantro and steamed fish. Be cautions as oil may splatter. To the same saucepan, add Maui Rib Sauce mixture and heat on high. Once liquid boils, remove from heat and carefully pour sauce over the fish.
	9.	Serve immediate with white rice. Enjoy!