Steamed Flounder Fillets with Sizzling Scallions and Ginger
Yield: 4 servings
1 ½ pounds flounder fillets or any other mild flavored fish, cut to approx. 2x3 inch pcs
5-6 large fresh shiitake mushrooms, stems discarded, caps cut in strips
2 scallions cut into 2 inch segments and very finely julienned, divided into 2 equal portions
2 tablespoons very finely julienned fresh ginger, divided into 2 equal portions
2 tablespoons soy sauce
2 tablespoons chicken stock
1 tablespoon dry vermouth, dry sherry, or Chinese rice wine
3/4 teaspoon sugar
1 rounded teaspoon black bean garlic sauce – jars available in Asian grocery stores
1 teaspoon lemon zest and 1 tablespoon lemon juice (or substitute with lime)
2 tablespoons peanut oil, grape seed oil or other high smoke point oil*
*Do not use canola oil even though it has a high smoke point because it gives off an unpleasant metallic fishy taste over high heat.
Method of Preparation:
Heat water in steamer. Meanwhile, place fillets into a deep heat proof dish. Toss with mushrooms, half of the scallions and ginger, and the remaining ingredients except reserved scallions, ginger and oil.
As soon as the water in steamer comes to a boil, place the dish onto steamer rack, put a piece of parchment paper over the dish. Cover steamer and cook over high heat for about 6-7 minutes or till the fillets become just opaque. Remove the dish from steamer and scatter the reserved scallions and ginger over the cooked fish. Heat oil in a small pot till oil just begins to smoke. Pour hot oil over the fillets, especially over the raw scallions and ginger. Serve immediately.