Sake-Steamed Mandarin Fish
Ingredients
- For the sake-steamed fish:
- 1 satsuma mandarin, peeled, segmented, and trimmed of excess fiber ⓘ
- 1 scallion, thinly sliced on the bias ⓘ
- 1/4 teaspoon lime zest ⓘ
- Salt and pepper ⓘ
- two-4 ounces filets of a firm white fish (You can use sustainable chilean sea bass, striped bass, grouper, or cod.) ⓘ
- 1 teaspoon toasted sesame oil
- 1 small red chile (like a Thai chile), seeded and sliced very thinly ⓘ
- 1/2 cup sake ⓘ
- 1/2 cup chicken broth ⓘ
- 2 teaspoons fresh ginger, minced and peeled ⓘ
- 1 clove garlic, minced ⓘ
- 1 tablespoon soy sauce
- For the mandarin ginger-scented rice: ⓘ
- 1 teaspoon butter ⓘ
- 1 shallot, diced ⓘ
- 1 cup Basmati rice ⓘ
- 1 1-inch knob of ginger, crushed with the back of a knife ⓘ
- 1 3/4 chicken stock
- 1 satsuma peel
Instructions
- Take half of the satsuma segments and slice them into quarters, set aside. Take the other half and chop -- this will make roughly 1 heaping tablespoon. Mix the chopped satsumas with the scallions and lime zest, set aside. Season mixture lightly with salt and pepper.
- Brush each fish fillet with sesame oil and season with salt and pepper. Lay the sliced satsuma segments flat on top of the fish and top with 2 to 3 slices of chile, depending on how much heat you prefer.
- In a steamer pot, bring the sake, chicken stock, ginger, garlic, and soy sauce to a hearty simmer. Place the fish in your steamer rack and cover. Cook for 5 to 6 minutes, until the fish is cooked through -- it should be opaque in the center but not too firm.
- Remove the fish, place on a plate, and cover with foil to keep warm. Set aside. Bring the cooking liquid to a boil and reduce by half. Taste for seasoning, then set aside as you make the rice.
- In a medium stock pot, heat the butter over medium heat. When it is melted, add the shallot and cook for 5 minutes, or until translucent.
- Add the rice and stir for 1 minute (allowing it to soak up the shallot butter). Toss in the ginger, chicken stock, and satsuma peel, bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes, or according to rice package instructions.
- Take rice off the heat for 5 minutes, keep covered. Fluff with a fork, remove ginger and peel. Season with salt and pepper.
- Serve the fish over rice and spoon the sauce on top. Top the fillets with the fresh satsuma, scallion, and lime zest mixture.
Nutrition & Diet Analysis (per serving)
858
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).