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Shanghai Style Fish

HollisHollis Weishar

This is a recipe from Mitchell’s Fish Market. You can use any type of fish for this preparation. A rice cooker is helpful. I use mine frequently to make this dish and sushi


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servings:
Serves 1, mulitply equally as needed for more servings
Time:
prep time:
30 minutes
cook time:
10 minutes
total time:
40 minutes

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Shanghai Style Fish photo Save this recipe 11
servings:
Serves 1, mulitply equally as needed for more servings
Time:
prep time:
30 minutes
cook time:
10 minutes
total time:
40 minutes

Ingredients

  • 1 piece fish, your choice, 6-8 oz. I like sea bass the best, can use any white fish or salmon
  • 1/2 T. ground ginger
  • 1/2 tsp. salt & pepper
  • 1 serving sticky rice (cooked)
  • 1 serving blanched fresh spinach
  • For the Sauce:
  • 2 cups Mirin (Japanese section of market)
  • 1.5 cups soy sauce
  • 6 T. lemon juice
  • Dash of crushed red pepper flakes
  • mix in saucepan over low heat
  • For garnish:
  • 1 tsp. scallions chopped
  • 1/2 tsp sesame seeds
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directions

  • 1

    Cook rice and blanch spinach.

  • 2

    Place fish on perforated pan and season with salt, pepper and ginger.

  • 3

    Place in the steamer to cook, each fish will have a different time, check for doneness every 2 minutes.

  • 4

    Place rice in center of a large bowl and surround it with hot spinach.

  • 5

    Set cooked fish on top of rice in the center of the bowl, ladle sauce over top of fish and around the spinach.

  • 6

    Garnish with scallions and sesame seeds.


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