Thai: Steamed Fish with Ginger and Scallion

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 2)

Ingredients:

• 2 white fish filets (approx 8oz each) (firm-fleshed fish preferred: snapper, flounder, tilapia, swai, etc); or 1 whole fish, cleaned and scaled (approx 2 lbs)
• 2 tablespoons olive oil
• ½ cup fresh ginger, julienned
• 1 cup sweet red pepper, julienned
• 1 bunch green onions (“scallions”), cut to 2-inch lengths (green part only)
• 2 tablespoons rice wine (or white wine)
• 2 tablespoons Thai fish sauce (“nam pla”)
• ½ cup Garlic Ginger Sauce
• ¼ cup water

Procedure:

1. Steam fish in steamer until done (approx 5 minutes), set aside
2. Or: bake fish sealed in aluminum foil at 400° for about 30 minutes
3. In a large saucepan, saute ginger and red peppers in olive oil briefly (approx 2 minutes)
4. Add green onions, saute briefly until wilted
5. Add rest of the ingredients, bring temperature up to almost boiling
6. Pour sauce over fish and serve