Monday, April 08, 2013

Steamed White Bass


Saturday 30 March
We went down to Findlay Market to pick up our Easter ham and other heavy objects.  With that prospect before us, we decided on something entirely different for tonight's dinner: fish steamed Chinese style, using a pair of fresh white bass Lukens had at $3.99/lb., and four baby Shanghai bok choy.
Our bamboo steamer was too small to accommodate the pair of pisces, so we filled our roasting pan with water and a rack.  We piled the sliced white stems of bok choy on a convenient platter, salted the fish and filled their cavities with slivers of ginger root and garlic chive fronds.  Then fish went on top of bok choy.


On top of them went more ginger, chopped red onion, the greens of the bok choy, and a mix of chopped regular and garlic chives.   Over that, we poured a mix of 3 Tbsp. soy sauce, 1 Tbsp. Shao Xing wine, and a drizzle of sesame oil. 
Finally the platter went on the rack in the roasting pan, which we covered tightly with tinfoil, heated on two burners, and let steam 10-12 mins. or until the fish was done.  As a finisher, we heated some oil in a pan and splashed it on the fish to sizzle and crisp the skin deliciously.
Tender fish and succulent vegetable, all in one.

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