Hong Kong Style Steamed Hawaiian Fish Recipe
shiitake mushroom fried rice, napa cabbage, sizzling soy-ginger vinaigrette
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Ingredients
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Main Dish
Method
Cooking Instructions
Prepare the Fish
Season the Hawaiian fish fillets with salt and pepper. Place them on a heatproof plate that fits in your steamer.
Prepare the Vinaigrette
In a small bowl, whisk together soy sauce, minced ginger, sesame oil, and garlic. Drizzle half of this mixture over the fish.
Steam the Fish
Fill a pot with water and bring it to a simmer. Place the plate with the fish in the steamer basket and cover. Steam for about 10-12 minutes or until the fish is cooked through.
Make the Fried Rice
In a pan, heat a tablespoon of oil over medium heat. Add shiitake mushrooms and sauté for 3-4 minutes until softened. Add the cooked rice and stir-fry for another 5 minutes. Add the remaining soy-ginger vinaigrette and mix well.
Prepare the Napa Cabbage
In another pan, sauté shredded napa cabbage with a little sesame oil until just wilted, about 3-4 minutes. Season with salt and pepper.
Serve
Plate the steamed fish atop the fried rice, garnish with chopped green onions, and serve with sautéed napa cabbage on the side.