This recipe is adapted from Everyday Food from the Kitchens of Martha Stewart Living. I made it with wild, locally caught red snapper but you can use any firm-fleshed white fish like halibut, cod or haddock. It is more a braised dish than a steamed one since it is made right in the pan rather than in a steamer. I added some sugar to give it a little sweet and salty taste which works well for the kiddos. You can use jarred ginger though fresh is better. Feel free to dice the scallions versus thinly slicing them lengthwise. When you are in a rush and need to get dinner on the table, forget pretty. Taste is number one and this tastes pretty good!
- 4 skinless red snapper fillets, (6 to 8 ounces each)
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons finely grated, peeled fresh ginger
- 1/4 teaspoon sugar
- Ground pepper
- 6 scallions, green parts cut into 3-inch lengths
- In a large skillet, combine rice vinegar, soy sauce, sugar and ginger.
- Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover and cook until fish is almost opaque throughout, 6 to 8 minutes.
- Meanwhile, cut green parts of 6 scallions into 3-inch lengths; thinly slice lengthwise (fine dice works as well). Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.
Serve with rice, noodles or pasta and favorite steamed or stir-fried veggies!