Soy-Steamed Fish With Scallions and Pistachio

Soy-Steamed Fish With Scallions and Pistachio.jpg



Put fish fillet on a sturdy heatproof plate, salt lightly and set aside.
In a small bowl, mix together soy sauce, wine, sugar, sesame oil and bean paste.
Set up a steamer, large enough to accommodate the plate, with 2 inches of water in the bottom. Alternatively, use a large wok or deep, wide skillet fitted with a rack to keep the plate above the water.
Bring water to a rapid boil over high heat. Lay the plate in the steamer. Spoon soy sauce mixture evenly over fish and cover with lid. Steam fish for 8 to 10 minutes, until cooked through. (It should flake easily when probed with a fork.)
Using a large spatula, carefully remove plate from steamer and set on a kitchen towel to blot moisture. Arrange scallions over the fish fillet.
In a small pan, heat pistachio oil over medium-high heat until rippling. Add ginger, let sizzle for about 15 seconds, then spoon ginger and hot oil over fish.
Garnish with pistachios and cilantro sprigs, and serve immediately.


¾ pound fish fillet such as sea bass, halibut or cod, about 2 inches thick
2 tablespoons light soy sauce
1 tablespoon Shaoxing wine (Chinese rice wine) or dry sherry
1 teaspoon granulated sugar
½ teaspoon sesame oil
½ teaspoon Chinese fermented black-bean paste or sauce (optional)
2 scallions, white and pale green parts only, cut into fine julienne
2 tablespoons pistachio oil or vegetable oil
1 one-inch chunk fresh ginger, peeled and cut into fine julienne
2 tablespoons toasted chopped pistachios, for garnish
 Cilantro sprigs, for garnish