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Ingredients
For 2 Serving(s)
sake-steamed-mandarin-fish
- 1 satsuma mandarin
- 1 scallion
- 1/4 t lime zest
- salt
- pepper
- 2 fillets firm white fish
- 1 t toasted sesame oil
- 1 red chile
- 1/2 c sake
- 1/2 c chicken broth
- 2 t minced fresh ginger
- 1 clv garlic
- 1 T soy sauce
- 1 t butter
- 1 shallot
- 1 c basmati rice
- 1 3/4 c chicken stock
Sake Steamed Mandarin Fish Directions
- Slice half of the Satsuma segments and slice into quarters. Set aside. Chop the remaining Satsuma segments and place in a small bowl. Stir in the scallions and lime zest, and sprinkle with salt and pepper. Set aside.
- Brush each fish fillet with sesame oil and sprinkle with salt and pepper. Arrange the satsuma segments on top of the fish, and place 2-3 slices of chile on top, depending on how much heat you'd prefer.
- Combine the sake, chicken stock, ginger, garlic, and soy sauce in a steamer pot. Bring to a simmer over medium heat. Place the fish in the steamer basket and cover, lower the heat, and cook for 5-6 minutes, until the fish is heated through, and is opaque in the center and not too firm. Transfer the fish to a plate and cover to keep warm. Set aside.
- Bring the cooking liquid in the steamer pot to a boil, and continue to cook until reduced by half. Set aside.
- Melt the butter in a medium pot over medium heat. Stir in the shallot, and cook until translucent, about 5 minutes. Stir in the rice, and cook for 1 minute. Add the ginger, chicken stock, and reserved satsuma peel. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Keep covered for 5 minutes, then fluff with a fork and remove and discard the ginger and satsuma peel.
- Serve the fish alongside the rice, spooning the sauce over both. Top with the satsuma, scallion, and lime zest mixture.