White man's steamed fish - Quick & Easy

I know most of you have steamed fish and/or have better recipes than this, but I wanted to post a recipe for those out there who were like me.  I don't mind experimenting, but I hate to shop, so as I peruse recipes, most of them are nixed cause I don't have the right stuff laying around.  I had these ingrediants on hand and it took me less than 30 minutes to make.

After a fruitless day of fishing, with only two small rockfish to bring home, my buddy Eric told me to steam the fish to get the most meat.  I had never steamed fish before, so after a quick tutorial from him by the side of the truck I gave it a shot.  It turned out WAY better than I thought it would and the kids loved it!  Here's what I did:

Gut and scale the fish.
I used one of those collanders that is designed to fit in a large pot specifically for steaming. 
Put an inch or so of water in the pot
Add a healthy slug of wine to the pot
Add several shakes of garlic salt

While the fish are steaming,

Cut up some fresh garlic and scallions and saute in a frying pan with butter.
After a few minutes dump in a bunch of sliced mushrooms.
Add some wine
Add a little soy sauce.
Cook the mushrooms until they are about done.
Toss in a little bit of brown sugar
Taste to make sure proportions are correct...I never measure anything

When the fish is done, set it aside for a second and pour some of the water you used to steam the fish into your mushrooms.

Since I have kids, I removed the bones and then put the meat on a pile of rice, poured the sauce over the top and ate until I felt sick.

Hope ya like it!



 

Thanks for the recipe, Nomad.  I've been thinking often lately about how I need healthier ways to enjoy fish - Panko is our staple here.     I'm trying this soon.  I'll have to get some scallions.

Eric

Onions will work instead of scallions.  I was introduced to scallions a while back and LOVE em so I have them in the house all the time.

A girl at work brought me lunch today made of the cab I gave her, and it was absolutely killer.

She used lots of sliced ginger with the scallions, is the only difference I see.

Awesome, thanks! This will work great for a change-up for us.

John

Ok, I finally got the recipe and tried it, and I heartily recommend this variation:

-Cut up ginger and put pieces under the fish when steaming, so there's a little gap between the fish and the steam plate, (I use a wok, with a tray inside that the plate sits on).

-After fish is steamed, (about 14 minutes for a couple lbs of fish- I used ling steaks), top the fish pices with a big pile of finely diced ginger and scallions, (I used green onions, couldn't find scallions), heat up a little oil smoking hot, and pour the oil over the ginger and scallions to cook them. 

-Dribble on some soy sauce, add rice and your vegetable side dish of choice, and go to town.

Scallions or green onions or shallots?  That is the question.  I'm assuming what you guys are referring to scallions are actually shallots, which are sometimes called scallions.  But I think green onions are more often called scallions.  I was confused for a brief while.

-Allen

From Wikipedia ... http://en.wikipedia.org/wiki/Scallion

A scallion, also commonly known as spring onion, green onion or salad onion, is associated with various members of the genus Allium that lack a fully-developed bulb. They tend to be milder tasting than other onions and may be steamed or set in salads in western cookery and cooked in many Asian recipes. Diced scallions are often used in soup, noodle and seafood dishes, and in sauces in eastern dishes, after removing the bottom quarter-inch or so of the root end.

The species most commonly associated with the name is the Welsh onion, Allium fistulosum. "Scallion" is sometimes used for Allium ascalonicum, better known as the shallot. The words scallion and shallot are related and can be traced back to the Greek askolonion as described by the Greek writer Theophrastus; this name, in turn, seems to originate from the Philistine town of Ascalon (modern-day Ashkelon in Israel). The shallots themselves apparently came from farther east.[1]

my buddy Eric told me to steam the fish to get the most meat.  I had never steamed fish before, so after a quick tutorial from him by the side of the truck I gave it a shot.  It turned out WAY better than I thought it would and the kids loved it! 

Yeah, it's pretty amazing how much meat is left after we fillet fish. Baking whole is another favorite of mine.

Z

Sorry, yes, I meant shallots, which I was told are the same as green onions.

So what's a chive then?   

http://www.cheftalk.com/forums/food-cooking-questions-discussion/20971-leeks-vs-scallions-vs-chives.html