Steamed Scallion Ginger Fish with Stir-Fried Bok Choy

   This Cantonese recipe for sole is hands down one of my favorites.  This recipe is a perfect balance of subtle flavors.   It is from Epicurious' website, and I've only made a few adjustments to it. I've made this recipe for three years for the international students that have boarded with us.  And it is really good! 

Steamed Scallion Ginger Fish - for 4

1.   Prepare marinade:   In a small bowl whisk together 1/4 cup tamari soy sauce, 1/4 cup rice wine, 1 T sugar, and 1/4 tsp. Chinese five spice powder.

2.  Prepare fish:  Rinse 1 pound of sole and cut into serving pieces. Put in a 9 x 13 pan and  drizzle each piece with 1 T of marinade and scatter julienned pieces of ginger (you will cut a 1/2" piece for 1 pd.).  Cover and refrigerate for 15 minutes.

3.  Steam fish:
(1)  Put a few inches of water into a large skillet and set a rack or small bowl in it that a plate can set on for the fish to steam.  Bring the water to a boil.
(2)  Put  fish on the plate  and cover and steam the fish for 4 minutes.
(3) Then turn off the fish and allow the fish to finish cooking for 1 more minute.
(4)  Carefully remove the plate and cover it. Check the water level and bring water to a boil again. 
(5) Put in a second plate of fish and steam in the same manner.

4.  While the fish is steaming:  Put 2 T of olive oil into a small saucepan along with the remaining marinade and warm this up.  Also thinly slice 4 scallions or green onions.  Before serving drizzle the hot oil and marinade mixture over the fish and sprinkle with green onions. 

Serve immediately with stir fried boy choy.

Stir Fried Bok Choy

 1.  Prepare bok choy and other veggies:
(1)  Wash 1 pound of  bok choy in several changes of water.
(2)  Trim 1/4th inch from the bottom.
(3)  Slice it crosswise into 1/2 inch pieces.
(4)   Mince 1/4" piece of ginger root
(5)  Slice 2 scallions or green onions
(6)   Thinly slice 4 cloves of garlic.

2.  Stir fry the bok choy:  
(1)  In a large saute pan or a wok put 2 T of oil and let it get hot but not smoking
(2)   and add the ginger, scallions, and garlic and stir fry until aromatic, about 15 seconds.
(3)  Add the bok choy, 1 t salt, 1 t sugar, and 1/8 t black pepper and stir fry for 1 minute.
(4)  Add 1 T of water and cover and let it cook until wilted about 2 minutes.
(5)  Uncover, stir-fry about 5 seconds and then cover again and let steam in remaining heat for about 30 seconds.  Serve immediately with the steamed scallion ginger fish. 

Steamed Cantonese Ginger Fish with Stir Fried Bok Choy

Other Chinese recipes on this blog:

BEEF RECIPES:
Delicious Gluten Free Beef Broccoli Stir Fry
The Best Gluten Free Mongolian Beef Stir Fry
Gluten Free Ginger Beef Stir Fry

CHICKEN RECIPES:
Gluten Free Chinese Almond Chicken Stir Fry
Amazing Gluten Free Chinese Cashew Chicken Stir Fry
Gluten Free Garlic Chicken Stir Fry
Gluten Free Chinese - Chicken Broccoli Stir Fry
Gluten Free Chinese - Spicy Kung Pao Chicken Stir Fry
Gluten Free Chinese - Authentic Chinese BBQ Chicken
Rose's Chinese Yellow Curry with Chicken & Vegetables
Gluten Free Chinese - Fantastic Soy Sauce Chicken
Gluten Free Chinese Chicken Cabbage Salad

TOFU RECIPES:
Tofu & Vegetable Stir Fry

FISH RECIPES:
Steamed Scallion Ginger Fish with Stir-Fried Bok Choy
Fantastic Mahi & Vegetable Stir Fry

NOODLES & RICE:
Gluten Free Gluten Free Chinese Fried Rice

SOUP RECIPES:
Chinese Chicken Soups  - Boy choy chicken, chicken & spinach, and chicken & cabbage
Gluten Free Chinese Hot Pot
Chinese Egg Drop Soup
Chinese Egg & Tomato Soup

SALAD RECIPES
Gluten Free Chinese Chicken Cabbage Salad
Roses's Refreshing Cucumber Salad