Delicious, delicate, and company-worthy presentation. Go with cod or fancy halibut.
Chinese Soy-Steamed Fish with Pistachio
Description
The herbs and soy dressing give this fish its Chinese influence and the roasted pistachios add the pizazz. If you have a steamer, perfect. If not, you can rig one. The fish steams as quickly as 8-10 minutes. It's lightly flavored and beautifully presented with fresh herbs. Enjoy!
Ingredients
Instructions
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Put fish filet on a sturdy heatproof plate, salt lightly and set aside.
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In a small bowl, mix together soy sauce, vinegar, water, erythritol, sesame oil and bean paste.
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If you have one, set up a steamer, large enough to accommodate the plate, with 2 inches of water in the bottom. Alternatively, use a large wok or deep, wide skillet fitted with a rack to keep the plate above the water.
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Bring water to a rapid boil over high heat. Lay the plate in the steamer. Spoon soy sauce mixture evenly over fish and cover with lid. Steam fish for 8 to 10 minutes, until cooked through. (It should flake easily with a fork.)
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Using a large spatula, carefully remove plate from steamer and set on a kitchen towel to blot moisture. Arrange scallions over the fish filet.
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In a small pan, heat olive oil over medium-high heat. Add ginger, let sizzle for about 15 seconds, then spoon ginger and hot oil over fish.
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Garnish with pistachios and cilantro sprigs, and serve immediately.
Servings 2
- Amount Per Serving
- Calories 308kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2g10%
- Cholesterol 80mg27%
- Sodium 1891mg79%
- Potassium 904mg26%
- Total Carbohydrate 23g8%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 29g58%
- Vitamin A 1 IU
- Vitamin C 10 mg
- Calcium 4 mg
- Iron 8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you don’t have a steamer, use a large wok with a lid or a wide, deep skillet.
Serve with Shirataki rice for a pleasant, light meal.