Chinese Steamed Fish
|Firm white fish fillets||12 Ounce|
|Low sodium soy sauce||2 Teaspoon|
|Dry sherry||2 Teaspoon|
|Finely chopped green onions||1 Tablespoon|
|Minced ginger root||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Fresh california peaches||1 1⁄2 , sliced|
Cut fish lengthwise into 2-inch-wide strips.
Sprinkle with pepper, if desired.
Combine cornstarch, soy sauce and sherry in bowl; mix well.
Add fish, turning to coat with mixture.
Arrange fish strips in spirals in shallow baking dish; sprinkle with onion, ginger, garlic and peaches.
To steam fish, place low rack or trivet in bottom of 10- to 12-inch skillet.
Pour hot water into bottom of pan, under rack, and bring to a boil over medium-high heat.
Place baking dish on rack.
Cover skillet; reduce heat to medium.
Steam 10 to 15 minutes until fish flakes easily with fork.
Transfer fish spirals and peaches to serving dish using wide spatula.
Spoon sauce over as desired.