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:
MIX the soy sauce, sherry, scallions, ginger and oil together in a bowl or self-seal plastic bag.Add the tilapia and marinate 5 minutes, turning the fish over once during that time. Place water in steamer bottom and bring to a boil. Line the base of steamer basket with bok choy leaves. Spread noodles over bok choy. Place fish on leaves and pour marinade over top. Cover with a lid and steam 5 minutes over boiling water. Yield:
PER SERVING: 486 calories (19 percent from fat), 10.2 g fat (2.7 g saturated, 3.7 g monounsaturated), 132 mg cholesterol, 44.9 g protein, 49.4 g carbohydrates, 3.7 g fiber, 689 mg sodium.