Saturday, June 16, 2012

Steamed Pickerel With Oyster Mushroom Sauce #Recipe

Steamed Pickerel with Oyster Mushroom Sauce

Prep time:  15 minutes
Cook time:  20 minutes
Serves:  4


1 1/4 lbs. pickerel fillets, cut in 4 portions
1/4 teaspoon salt
1 pinch of white pepper or black pepper
12 oz. oyster mushrooms
3 green onions
2 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry or sake
2 teaspoons minced fresh ginger
1/3 cup sodium~reduced chicken broth
2 teaspoons cornstarch
1 teaspoon sesame oil


1.  In a 10" pie plate, arrange fish fleshy side up; sprinkle with salt and pepper.

2.  Trim off the hard ends of mushroom stems; tear large mushrooms into 2 or 3 pieces, leaving small ones whole.  Keeping white and green parts separate, thinly slice green onions.  Toss together mushrooms, white parts of onions, soy sauce, wine and ginger; spoon over fish.

3.  Pour enough water into wok to come to 1" below rack; bring water to boil.  Place plate on rack; steam fish mixture, covered, over high heat until fish flakes easily when tested and mushrooms are tender, 10 to 15 minutes.

4.  Pour juices in plate into small saucepan.  Whisk chicken broth with cornstarch; stir into pan and bring to a boil.  Reduce heat and simmer for 1 minutes.  Stir in sesame oil and green part of onions.  Serve over fish and mushrooms.

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