Quick Fix: Celebrate Chinese New Year with speedy steamed fish
The Chinese New Year has begun — the year of the snake. To celebrate, cook up a one-pot dish, Hong Kong Steamed Fish flavored with ginger, soy sauce and green onions.
Chinese food takes only minutes to cook, but the chopping and cutting to prepare ingredients can be time-consuming. This recipe has very little preparation time and few ingredients, making it a speedy Chinese supper.
One of the ingredients is bok choy, a Chinese lettuce with white, thick stalks and dark-green leaves. It's available year round in the supermarket. Any type of firm lettuce such as romaine can be used.
For a wine with the meal, try an Argentine torrontes if you can find one; otherwise, a gewürztraminer.
• Use a one- or two-tier steamer. This is a large pot with one or two steaming inserts.
• Use a collapsible vegetable steaming rack placed in a skillet and covered with a lid.
• Use a roasting pan with a rack or broiler pan. Line the rack with foil. Poke holes in the foil and place the rack in a roasting pan or in a large skillet. Cover tightly with foil if you do not have a lid for the pan.
• Place a rack or perforated foil pie plate in a wok or other pan and cover with a lid.
Linda Gassenheimer is a food writer for the Miami Herald.
Hong Kong Steamed Fish and Chinese Noodles
2 tablespoons low-salt soy sauce
3 tablespoons dry sherry
4 green onions, sliced (about ¾ cup)
1 tablespoon chopped fresh gingerroot or 1 teaspoon ground ginger
2 teaspoons sesame oil
¾ pound tilapia fillet
1 small head bok choy (several leaves)
¼ pound steamed or fresh Chinese noodles
Mix the soy sauce, sherry, green onions, ginger and oil in a bowl or self-seal plastic bag. Add the tilapia and marinate for 5 minutes, turning the fish over once during that time. Place the water in the steamer bottom and bring to a boil. Line the base of the steamer basket with the bok choy leaves. Spread the noodles over the bok choy. Place the fish on the noodles, and pour the marinade over top. Cover with a lid and steam for 5 minutes over the boiling water.
Makes 2 servings.
Nutrition information per serving: 486 calories, 10 grams fat (3 grams saturated), 132 milligrams cholesterol, 45 grams protein, 49 grams carbohydrates, 4 grams dietary fiber, 689 milligrams sodium
Here are the ingredients you'll need for tonight's Dinner in Minutes.
To buy: 1 small bunch scallions, 1 small head bok choy, 1 small piece fresh ginger or ground ginger, 1 small bottle sesame oil, ¾ pound tilapia fillet, 1 small bottle dry sherry and ½ pound steamed or fresh Chinese noodles.
Stapls: Low-salt soy sauce.
Any type of thin white fish fillet such as snapper or sole can be used.
Steamed or fresh Chinese noodles can be found in the produce section of the supermarket.
Fresh angel hair pasta can be used instead of Chinese noodles.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Bell’s last-second TD lifts Steelers over Chargers
- Rossi: Just wait until Ben comes back
- Artifical turf OK’d for Armstrong Junior-Senior High School’s new softball and baseball fields
- United Way of Armstrong County has new executive director
- Ford City Council loses a member
- Ford City officials hope grant money will bridge funding gap
- Steelers defense displays resiliency in victory over Chargers
- Steelers notebook: Receiver Bryant inactive for game vs. Chargers
- Ellwood City Area School District avoids strike set for Tuesday
- Looking toward home opener, Penguins work to end scoring drought
- Penguins notebook: Left wing rotation puts Perron with Malkin