The Chinese New Year began Feb. 10 – the year of the snake – but it’s never too late to celebrate. Cook up a one-pot dish – Hong Kong Steamed Fish flavored with ginger, soy sauce and scallions.
Chinese food takes only minutes to cook, but the chopping and cutting to prepare ingredients can be time-consuming. This recipe has very little preparation time and few ingredients, making it a very speedy supper.
One of the ingredients is bok choy, a Chinese lettuce with white, thick stalks and dark green leaves. It’s available year-round in the supermarket. Any type of firm lettuce such as romaine can be used.
For steaming equipment, you can:
• Use a one-or-two tiered steamer. This is a large pot with one or two steaming inserts.
• Use a collapsible vegetable steaming rack placed in a skillet and covered with lid.
• Use a roasting pan with rack or broiler pan. Line rack with foil. Poke holes in the foil and place in roasting pan or in a large skillet. Cover tightly with foil if you do not have a lid for the pan.
• Place a rack or perforated foil pie plate in a wok or other pan and cover with a lid.
This meal contains 486 calories per serving, with 19 percent of calories from fat.
• Any type of thin white fish fillet, such as snapper or sole, can be used.
• Steamed or fresh Chinese noodles can be found in the produce section of the supermarket.
• Fresh angel hair pasta can be used instead of Chinese noodles.
• Mix sauce and marinate snapper.
• Place water in the bottom of a steamer and bring to a boil.
• Prepare ingredients and steam.
Wine suggestion: Try an Argentine torrontes if you can find one, otherwise a gewurztraminer.
McClatchy-Tribune News Service
For a printable copy of the recipe, click the link:
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