Recipe - Steamed Scrod Fillets Chinese Style

One half cup Thinly cut or sliced up scallion
One fourth cup Soy sauce
2 tablespoon Ricewine vinegar;
(available at
; Oriental markets)
; orwhitewine
; vinegar
A; (1 1/2inch) piece
; of peeled fresh
; gingerroot, cut
; into very fine
; juliennestrips
2 tablespoon Vegetable oil
1 tablespoon Oriental sesame oil plus 1
teaspoon for
; drizzling the fish
2 teaspoon Sugar
2 Garlic cloves; minced and
mashed
; to a paste with a
; pinch of salt
One fourth teaspoon Dried hot red pepper flakes;
or to taste, up to
; 1/2
Six; (6ounce) scrod
; fillets
Cabbage or romaine leaves
for lining the
; steamer if desired

In a bowl whisk together the scallion, the soy sauce, the vinegar, the
gingerroot, the vegetable oil, 1 tablespoon of the sesame oil, the sugar,
the garlic paste, the red pepper flakes, and salt and pepper to taste. In a
shallow dish arrange the scrod fillets in one layer, pour the soy sauce
mixture over them, and let the fish marinate, covered and chilled, for 30
minutes.

Put a bamboo steamer in a wok and add enough water to the wok to allow the
bottom rim of the steamer to sit in the water but the tray to remain above
it. (Alternatively, arrange a steamer rack in a wide deep kettle and add
water to the kettle to reach just below the steamer rack.) Bring the water
to a boil. Line the steamer with the cabbage or with a plate, such as a
glass pie plate, at least 1 inch smaller in diameter than the steamer,
arrange the fillets, folded into thirds, skinned sides up and seam sides
down, on the cabbage, and pour the marinade evenly over them. Steam the
fish, covered, over the boiling water for 8 to 12 minutes, or until it just
flakes, and with oven mitts remove the steamer from the wok. Transfer the
fillets carefully to a heated platter and drizzle them with the remaining 1
teaspoon sesame oil.

Serves 6.

Gourmet May 1992

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