Have you tried steaming fish. This was Awesome!!

LucyGooseD Posts: 39 Member
Oh my goodness. This was so easy, and it didn't leave that lingering fish smell in the house

I loved this!! It is from Martha Stewart Living

2 red-snapper fillets (about 8 ounces each), skin on
Salt and freshly ground black pepper
1 teaspoon sesame oil
1 tablespoon chopped fresh cilantro, plus a few sprigs for garnish
1 stalk lemon grass, trimmed and thinly sliced, or two 1-inch strips lemon peel***
2 scallions, cut into thin strips about 4 inches long
One 4-inch piece of ginger, peeled and cut into thin strips (I used about 1/2 as much)
4 shiitake or white mushrooms, stemmed and thinly sliced
1 tablespoon soy sauce
1 teaspoon rice-wine vinegar

*** I didn't have access to fresh lemon grass but I found prepared minced lemon grass in the produce section and followed the directions for the equivalent of 1 stalk


Place a steaming rack in a large wok. Fill wok with water to 1 inch below the rack. Place a heatproof plate on rack, making sure plate doesn't touch sides of wok.****
Season fillets with salt and pepper. Coat lightly on both sides with sesame oil. Sprinkle flesh side with chopped cilantro.
Place one fillet on the plate, skin side down. Sprinkle with some lemon grass or peel; sprinkle remainder around plate. Place second fillet, skin side up, on top of first.
Scatter scallions, ginger, and mushrooms on top of and around fish. Drizzle with soy sauce and vinegar.
Bring water to a boil, turn down to a steady simmer, and cover wok. Steam until the fish flakes at thickest part, 10 to 15 minutes. Serve directly from plate.

***** ok don't have a wok either. I used a glass deep dish on top of a basket steamer inside a large pot. If I can figure out how to post a picture I will.