This is one of our favorite quick meals, not to mention healthy. If you don’t have one already, pick yourself up a bamboo steamer – it’s the best $20 you’ll ever spend.
We use frozen orange roughy for this, but any fresh or frozen fish would work (the recipe originally called for snapper, we’ve tried tilapia as well). If you do use frozen fish, put it in the fridge the night before so it is good and thawed before you steam it.
Ginger and Serrano Steamed Roughy
Makes 2 servings.
2 orange roughy filets
1 tablespoon medium-dry Sherry
1/2 teaspoon salt
2 tablespoons vegetable oil
1 piece fresh ginger, cut into matchsticks
1 scallion, cut into thin strips
2 serrano chiles, cut into thin strips
1/2 teaspoon Asian sesame oil
Assorted greens, such as spinach, kale, or bok choy.
Arrange a bamboo steamer on top of a large saucepan and add enough water to fill pan about 1/3 of the way. Bring water to a boil. Spray bottom of steamer lightly with cooking spray to prevent sticking. Fill top layer of steamer with greens and sprinkle lightly with salt.
Score skin of fish in several places. Stir together Sherry and salt in a small bowl, then rub mixture onto both sides of fish, leaving skin side up.
Heat vegetable oil in a small skillet over moderately high heat until hot but not smoking, then sautÃ© ginger, scallion, and chiles, stirring, until fragrant but not browned, about 30 seconds, and spoon over fish. Carefully transfer fish to bottom layer of steamer and cover tightly, then steam until fish is just cooked through, 7 to 8 minutes. Carefully remove from steamer and sprinkle fish with sesame oil. Serve fish on a bed of jasmine rice and steamed greens.