Steamed Fish, Asian Style

We have a Miele steam oven in our kitchen; this recipe is one of their recipes and does require the use of a steam oven. You could probably improvise with a sous vide, but I haven’t tried to do that (yet). I love a white flaky fish period. Add to that, fresh ginger & garlic and finished with a toasted sesame seed and orange garnish. yum!

  • 2 pounds white fleshed fish fillets with skin on (cod, halibut, sole, sea-bass, or other firm white fish)
  • 1 TBL fresh ginger, grated
  • 2 cloves fresh garlic, minced
  • 3 scallions, cut into 1-inch pieces
  • 3 TBL peanut oil, or more to taste
  • 2 TBL soy sauce, or more to taste
  • Toasted sesame seeds, for garnish
  • Lemon, lime, or orange slices, for garnish (I like orange slices)
  • Line a perforated steam tray with waxed paper or spray with non-stick cooking spray
  • Rinse fish and place in tray in a single layer; use 2 trays if necessary
  • Scatter fresh ginger and minced garlic over fish
  • Place in steam oven.
    • For the DG4080 steam oven, select CUSTOM mode and reduce temperature to 165 degrees
    • For the DG155 steam oven, select FISH mode.
  • Set steam time for both ovens to 8 minutes
  • When timer beeps, check for doneness by pressing down with a fork on the center of the fish. It should appear firm, opaque and flaky. Steam for several minutes more, if necessary.
  • Scatter green onions over top of fish and steam 1 minute longer.
  • Transfer cooked fish to a serving platter.
  • In a small saucepan, heat peanut oil.
  • Drizzle each serving with hot oil and soy sauce.
  • Sprinkle with toasted sesame seeds and garnish with citrus slices.
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