Saturday kitchen: Steamed white fish with a wasabi and ginger marinade
Cook up a storm with this saucy offering that gives almost any white fish or shellfish an authentic oriental twist.
INGREDIENTS (Serves 4 )
4 white fish fillets, each 150-175g, skinned and pin-boned
2 cloves garlic, chopped
1 tbsp pickled ginger
1 tsp sichuan peppercorns
1 tsp wasabi paste
1 tbsp wakame flakes
2 tbsp rice wine vinegar
1 tbsp sunflower oil
Put the fillets on a large plate. In a bowl mix together the ingredients for the marinade, pour over the fish, cover and refrigerate for 30 minutes.
Transfer the fish and marinade to a bamboo steamer. Place over a saucepan of simmering water and steam for 4-5 minutes.
The fish should be opaque and flaky. Serve with noodles.
This recipe is from CJ Jackson, principal of Billingsgate Seafood Training School. Go to seafoodtraining.org for details.