2 pounds ﬁrm-ﬂeshed ﬁllets (haddock, lake trout, sole, or ﬂounder) skin removed
2 tablespoons rice wine or sake
1 ½ tablespoons minced, fresh ginger
1 ½ tablespoons soy sauce
1 teaspoon toasted sesame oil
6 tablespoons chicken broth
3 tablespoons soy sauce
2 teaspoons sugar
¼ teaspoon freshly ground black pepper
½ cup chopped fresh cilantro
- Rinse the ﬁsh ﬁllets lightly under cold water and drain thoroughly in a colander. Place them in a bowl. Stir together the ingredients of the ginger marinade, pour it over the ﬁllets, and toss lightly to coat. Cover with plastic wrap and let the ﬁllets marinate in the refrigerator for 10 minutes.
- Arrange the ﬁllets, skin side down, on a heatproof plate and place in a steamer tray or on a rack over an empty tuna ﬁsh can. Pour enough water for steaming into a wok or pot and steam until the ﬁsh ﬂakes when prodded with a knife, about 6 or 7 minutes for ﬂounder or sole, 10 to 12 minutes for pickerel or lake trout. (Alternatively, you may grill the ﬁsh or sear it in a hot nonstick pan brushed lightly with oil. Cook for prescribed cooking time.)
- While the ﬁsh is steaming, in a saucepan, add all of the ingredients for the cilantro sauce and then heat until boiling. Stir and turn oﬀ the heat. Pour the heated sauce over the steamed ﬁllets and serve immediately with steamed brown rice and a vegetable.
Recipe courtesy of Nina Simonds, from A Spoonful of Ginger; Alfred A. Knopf, 1999.