It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Steamed Ocean Perch with Ginger and Soy
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- #61970
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 whole ocean perch, cleaned
1 tablespoon finely julienned ginger
2 teaspoons peanut oil
1 clove garlic
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon Chinese rice wine (shao hsing)
1 teaspoon sesame oil
1 teaspoon sugar
1/3 cup green onion, sliced
1/4 cup coriander leaves (or fresh cilantro)
steamed rice steamed bok choy or Chinese broccoli
directions
Half fill a wok or pot with water and bring to the boil. Thoroughly rinse the belly cavity of the fish and rub away the black lining using a new dish cloth or your fingers. Pat the fish dry with a paper towel.
Using a sharp knife score the thick part of the fish 2 to 3 times on each side to allow for even cooking. Place the fish on a plate and sprinkle with the ginger julienne. Put the plate inside the steamer basket and cook covered for 12 to 15 minutes or until the fish is opaque and flakes easily when tested with a fork.
Meanwhile heat the peanut oil in a small pot. Add the garlic and cook for 1 minute, add the soy sauce, oyster sauce, Chinese rice wine, sesame oil and sugar. Remove the plate from the steamer and pour the sauce over the fish. Sprinkle over the sliced shallots and coriander leaves. Serve immediately with steamed rice and bok choy or Chinese broccoli.
added by
mrmidnight
nutrition data
150 calories, 8 grams fat, 9 grams carbohydrates, 10 grams protein per serving.
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reviews & comments
March 8, 2015
yum. this was just what I had in mind when I google searched these ingredient. Thanks