Fish Fillets With Ginger Wine Sauce
|For ginger-wine sauce|
|Shao hsing wine/Dry sherry||1⁄4 Cup (4 tbs)|
|Chicken broth||3 Tablespoon|
|Soy sauce||1 Tablespoon|
|Vegetable oil||2 Teaspoon|
|Pepper white||1 Pinch|
|Firm white fish fillets/Steaks||1 Pound (Such As Red Snapper, Cod, Or Halibut, Each About 3/4-Inch Thick)|
|White pepper||To Taste|
|Slivered fresh ginger||1 Tablespoon|
|Cornstarch||1 Teaspoon, mixed|
|Slivered green onion||1⁄4 Cup (4 tbs) (For Garnish)|
Combine sauce ingredients in a saucepan and set aside.
Cut fish into serving-size pieces.
Sprinkle fish lightly with salt and pepper and place in a heatproof dish.
Top with ginger and set aside.
Cooking Place steaming rack in a wok.
Pour water to just below level of rack and bring to a boil.
Place dish on rack.
Cover and steam, adding additional water if necessary, for 6 minutes or until center of fish is opaque.
Remove dish and pour off liquid.
Place sauce over high heat and bring to a boil.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Arrange fish on a platter.
Pour sauce over fish and garnish with green onion.