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!
Ingredients
- 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)
Instructions
- 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.