Sauvignon Blanc Menu: Steamed Fish And Stir-Fried Vegetables
- 1 pound firm fleshed white fish such as sea bass or scrod
- white wine
- 2 slices fresh ginger
- 2 stems fresh green onions, cleaned and cut into one inch pieces
Wash the fish thoroughly under cold running water and pat dry. Place in a flat deep dish like a glass pie plate, sprinkle with ginger, wine and green onions. Let the fish sit on the counter marinating while you prepare the vegetables and the water to steam the fish. Turn the fish occasionally in the marinade.
Prepare a deep cooking pan or wok in which to steam the fish. Fill with water, cover and bring to a boil. Place the Fish in the glass dish inside the pan with the boiling water. Cover the pot and steam for five minutes. Check for doneness. Steaming time depends entirely on the thickness and freshness of the fish. Times will vary between 5 and 10 minutes.
When the fish is done, remove the glass dish from the steamer and let the fish sit a minute. Place on a clearn serving platter and garnish with pan-fried mushrooms and fresh parsley or coriander. You may wish to sprinkle soy sauce or sesame oil over the garnish.
